Mom’s Spiced Nuts Recipe (2024)

FAQs

How do you get the seasoning to stick to nuts? ›

To get the spices to stick to the nuts, use egg whites, butter, coconut oil, olive oil or blanch the nuts in boiling water. Some recipes call for nuts to be fried in oil prior to seasoning, but this adds unnecessary fat – you can make them just a delicious without all the extra calories.

Nuts can be refrigerated for up to four months and frozen for up to six months. Store ground almonds in an airtight container in a cool dark place for a couple of weeks. For longer-term storage pop in the freezer. Store roasted nuts in an airtight container in a cool dark place.

Mixed nuts are a snack food consisting of any mixture of mechanically or manually combined nuts. Common constituents are peanuts (actually a legume), almonds, walnuts, Brazil nuts, cashews, hazelnuts (filberts), and pecans. Mixed nuts may be salted, roasted, cooked, or blanched.

As soon as a tray of warm nuts is pulled from the oven, toss them with seasonings of your choice. Anything from sea salt to smoked paprika, powdered rosemary to grated Parmigiano, freshly picked parsley, or even chopped chives can heighten flavors.

My pecans are sticky, what went wrong? When candied pecans are warm, they might be a bit sticky, but once they cool, the sugar coating should harden. If after they have cooled down, the pecans are still sticky, this means that the sugar mixture never reached a high enough temperature when on the stove.

Steam equals moisture, and when dried herbs and spices come into contact with this moisture, they can clump together and lose their freshness (maybe even becoming a breeding ground for bacteria).

A: Nuts can't expire; however, they can change in taste or go rancid. Nuts contain much-unsaturated fat, an oil that makes nuts likely to go rancid. Nuts spoil faster when exposed to light, air, or heat.

"Nuts have a wide range of fat contents," says LaMarita. Almonds, walnuts, and pistachios are lower in fat, so they'll generally last longer than nuts higher in fat, like macadamia nuts, pine nuts, cashews, and Brazil nuts, all of which will go rancid quicker, says LaMarita.

Depending on the type, they can range from six to nine months when stored in a pantry or other dry place. However, some types, such as pine nuts, have a shorter shelf life of approximately two months. On the other hand, almonds can last the longest, approximately nine to twelve months.

What are the most expensive nuts to eat? ›

Macadamia nuts are the world's most expensive nuts. The farmland for growing macadamias is worth millions of dollars and the price only keeps increasing.

Nuts can also help regulate blood sugar levels, making them an ideal snack for those with diabetes. However, the preparation of nuts can impact blood sugar levels and calorie content. Aim to avoid nuts coated in salt and those with a candy coating or dipped in honey.

However, roasting nuts may damage their healthy fat, reduce their nutrient content and lead to the formation of a harmful substance called acrylamide.

It may seem counterintuitive to soak your nuts before you roast them, when the goal is a crunchy cashew. But some experts swear by this trick to give your cashews extra flavor, as well as helping them be more digestible.

Place rinsed nuts in a bowl and toss well with sea salt. Spread tossed nuts on parchment paper and place in oven for 8 minutes, then stir them to ensure all sides get evenly dried, and roast for another 7 minutes.

Place nuts in a strainer and rinse well with filtered water. Make sure you get all the nuts wet as it is the water that helps the salt to stick. Place rinsed nuts in a bowl and toss well with sea salt.

Finer salt clings more easily than coarse granules (it's easy to reduce salt crystals in a mortar), but not much dry salt will ever stick to dry nuts. Maybe there's no perfect solution, but coating hot cashews with a little oil will help the salt to hold better.

If you're wondering what on earth activated nuts are, don't worry, it's quite simple! Activation is what occurs when raw nuts have been soaked in a salt solution for a period of time - it stimulates the early germination and sprouting process within the nut, seed, legume or grain.

I can't speak to the trustworthiness of the various sites I discovered and their claims about phytic acid and neutralized enzymes, but I can tell you this: Soaking your nuts before you roast them will greatly enhance their flavor.