The idea was to have something exotic to munch with cocktails – this was before we realized how much works this dinner required. So, I bought the ingredients and decided to prepare a day in advance. Well, as it turned out, I burnt most of the nuts, and had no time for cocktails.
After almost burning down the house, I figured out the trick. Get raw nuts, people. Duh! Of course, I had a few of “what the hell was I thinking” moments. But well, there is always room for improvement. The recipe is really good on its own. I will definitely try it again next time, but need to work on my time management skill before hand.
Updated [December 30, 2015]: I made these nuts today. My hubby stole the entire jar and hid it. It’s that good!
Sweet and Spicy Sesame Nuts
(adapted from Food and Wine)
1 lb raw walnut halves (or any nuts – I used a mixture of almond, walnut, macadamia, cashew)
1 cup sugar (215g)
1/2 cup water
50-100g sesame seed (adjust to your preference)
1 1/4 tsp paprika
1/2 tsp kosher salt
- Preheat the oven to 350F and line a baking sheet with Silpat or parchment paper.
- In a large, wide saucepan, combine the nuts, sugar, and water and bring to a boil.
- Add sesame seeds, paprika, and salt, and cook over moderate heat, stirring constantly until the water is nearly evaporated, about 4 minutes.
- Lower the heat and cook, stirring constantly, until the nuts are golden brown and sandy, another 6-7 minutes.
- Immediately pour the nuts onto the prepared baking sheets and spread in a single layer.
- Bake for about 18-20 minutes, until the nuts are deeply golden and covered with a sandy coating.
- Let the nuts cool completely. Break any large clusters apart if necessary.