Hot Roasted Nuts with Variations on Nuts

[Olga Drozd]

NOTE: These recipes work best in a small (maximum 3 1/2 quart) slow cooker.

CHINESE ALMONDS:

Use your slow cooker to make your own better than store bought version of tasty tamari roasted almonds.

2 cups unblanched almonds
1/4 tsp. freshly ground black pepper

2 Tbs. tamari or soy sauce
1 Tbsp. extra virgin olive oil
1 tsp. fine sea salt
1/2 tsp. granulated sugar

In slow cooker stoneware, combine almonds and black pepper.  Cover and cook on HIGH for 1 1/2 hours, stirring every 30 minutes, until nuts are nicely toasted.

In a bowl, combine remaining ingredients.  Add to hot almonds in slow cooker stoneware and stir thoroughly to combine.  Spoon mixture into a small serving bowl and serve hot or allow to cool. Makes 2 cups.


BUTTERY PEANUTS:

Everyone loves these hot buttery peanuts.  Use peanuts with skins on or buy them peeled, depending upon your preference.  Both work well in this recipe.

2 cups raw peanuts
1/4 cup melted butter
2 tsp. fine sea salt

In slow cooker stoneware, combine peanuts and butter.  Cover and cook on HIGH for 2 to 2 1/2 hours, stirring occasionally, until peanuts are nicely roasted.  Drain on paper towels.  Place in a bowl, sprinkle with salt and stir to combine.

Variation:  Curried Butter Peanuts:  In a small bowl, combine salt with 2 tsp. curry powder and pinch cayenne pepper.  Sprinkle hot peanuts with this mixture instead of plain salt and stir to combine.


CURRIED ALMONDS:

If your taste buds are down in the dumps, grab their attention with a batch of these spicy nibblers.  They are great with a long, cold beer.

2 cups unblanched almonds
1/4 tsp. freshly ground white pepper

2 Tbsp. melted butter
1 Tbsp. Worcestershire sauce
1 tsp. curry powder
1 tsp. fine sea salt

In slow cooker stoneware, combine almonds and white pepper.  Cover and cook on HIGH for 1 1/2 hours, stirring every 30 minutes, until nuts are nicely toasted.

In a bowl, combine remaining ingredients.  Add to hot almonds in slow cooker stoneware and stir thoroughly to combine.  Spoon mixture into a small serving bowl and serve hot or allow to cool.


ORANGE SPICED PECANS:

If you like nuts with a sweet finish, try these delicious pecans.  Don't expect leftovers, as they are very popular.

2 cups pecan halves
2 Tbsp. orange juice

1/4 cup granulated sugar
1 Tbsp. grated orange zest
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
Pinch fine sea salt

In slow cooker stoneware, combine pecans and orange juice.  Cover and cook on HIGH for 1 hour or until nuts release their aroma and are nicely toasted.  Transfer to a serving bowl.

In a small bowl, combine sugar, orange zest, cinnamon, nutmeg and salt.  Pour over hot nuts and toss to combine.  Serve warm.

TIP:  Nuts tend to burn easily because of their high fat content.  Watch carefully once they start to release their aroma as they are close to being done.