Salted nuts are a staple snack during the holiday season, but why not add extra spice this year? With just a handful of ingredients and some time in the oven, ordinary nuts can be transformed into sweet and savory morsels to serve at holiday parties or to package as gifts.
Make a few batches at a time, and store them in airtight containers to maintain freshness. If you want to give the nuts away, package them in glass jars with screw tops or in coffee bags (which have oil-resistant linings). Or fill muffin-tin liners with different varieties and nestle them in small boxes.
Here are a few delicious combinations that everyone will be nuts about.
Crunchy vanilla hazelnuts
6cups hazelnuts (about 13/4 pounds)
1vanilla bean, split lengthwise
2cups sugar
4large egg whites
1/2teaspoon salt
2tablespoons coffee-flavored liqueur
Preheat oven to 250 degrees, with racks in upper and lower thirds. Spread hazelnuts in a single layer on two rimmed baking sheets. Toast in oven, stirring halfway through, until fragrant and skins begin to crack, about 20 minutes. Remove from oven (leave oven on).
While nuts are still hot, place in a kitchen towel; rub vigorously to remove skins. Let cool.
Scrape vanilla seeds into a small bowl. Stir in sugar; set aside. Beat egg whites and salt in the bowl of an electric mixer until frothy. Pour in sugar mixture; whisk until thick and foamy. Whisk in liqueur; fold in nuts. To make espresso hazelnuts, fold 1/2 cup plus 2 tablespoons freshly ground espresso beans into the egg white mixture just before adding hazelnuts.
Spread mixture on two baking sheets lined with nonstick Silpat baking mats.
Bake, stirring every 10 minutes, until nuts are golden, about 50 minutes. Let cool 10 minutes, then transfer to another baking sheet. Let cool 6 hours or overnight. Nuts can be stored in airtight containers at room temperature up to five days.
Makes about 6 cups.
Peppered mixed nuts with lemon and capers
3cups capers
1quart canola oil
6cups assorted roasted, unsalted nuts (about 1 1/2 pounds)
2tablespoons freshly squeezed lemon juice
2teaspoons freshly ground pepper
2tablespoons finely grated lemon zest
Preheat oven to 300 degrees. Drain and rinse capers, and transfer to a paper-towel-lined baking sheet, spreading in a single layer; gently pat with more paper towels. Let dry completely, about 1 hour.
Heat oil in a medium saucepan until it registers 350 degrees on a deep-fry thermometer. Carefully add 1/4 cup capers; fry, stirring, until golden brown, about 3 minutes. Using a slotted spoon, transfer capers to a paper-towel-lined baking sheet. Adjusting heat as necessary to maintain oil temperature, continue adding capers in 1/4-cup batches until all capers have been fried. Reserve 2 tablespoons cooking oil; let cool.
Toss nuts with reserved oil, lemon juice and pepper in a large bowl. Spread mixture evenly on a rimmed baking sheet. Toast in oven, stirring occasionally, until golden brown, about 25 minutes. Remove from oven; let cool, about 20 minutes. Sprinkle with lemon zest; toss with fried capers.
Mixture can be stored in airtight containers at room temperature up to two weeks. Makes about 9 cups.
Gingered peanuts and pumpkin seeds with dried cranberries
4cups pepitas (hulled raw pumpkin seeds)
3/4cup sanding sugar
2tablespoons coarse salt
21/2teaspoons ground ginger
1/2teaspoon ground cinnamon
1tablespoon plus 2 teaspoons pure vanilla extract
1/3cup granulated sugar
3tablespoons freshly grated ginger
2cups roasted, salted peanuts (about 1/2 pound)
1cup dried cranberries
Preheat oven to 300 degrees. Spread pepitas in a single layer on a rimmed baking sheet. Toast, stirring occasionally, until lightly browned, about 12 minutes. Remove from oven; let cool completely.
Meanwhile, whisk together sanding sugar, 1 tablespoon salt, 1 1/2 teaspoons ground ginger and cinnamon in a large bowl. Set aside.
Combine vanilla, granulated sugar, 3 tablespoons water and remaining tablespoon salt and teaspoon ground ginger in a large saucepan. Bring to a boil over medium-high heat; cook, stirring, 2 minutes.
Stir in fresh ginger. Add peanuts and toasted pepitas. Cook, stirring, until liquid has almost evaporated (do not let mixture burn), about 4 minutes.
Immediately toss hot nut mixture with reserved sanding-sugar mixture until well coated. Spread out coated nuts on a baking sheet lined with parchment paper, and let cool completely, 6 hours or overnight. Stir in dried cranberries.
Mixture can be stored in airtight containers at room temperature up to two weeks.
Makes about 10 cups.
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