HOT ROASTED NUTS

[Olga Drozd]

CROCK POT HOT ROASTED NUTS
 
THESE RECIPES WORK BEST IN A SMALL (Maximum 3 ½ quart)SLOW COOKER

CHINESE ALMONDS:

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

2 CUPS UNBLANCHED ALMONDS
¼ TSP. FRESHLY GROUND BLACK PEPPER
2 TBSP. TAMARI SAUCE 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 ½ 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.

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
¼ 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 ½ 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 Buttery 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 ar great with a long, cold beer.

2 CUPS UNBLANCHED ALMONDS
¼ TEASPOON 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 ½ 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 leftover, as they ar very popular.

2 CUPS PECAN HALVES
2 TBSP. ORANGE JUICE
¼ CUP GRANULATED SUGAR
1 TBSP. GRATED ORANGE ZEST
½ TSP. GROUND CINNAMON
¼ 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.