Of all the things I’ve read this week, the article about a large scale study citing the health benefits of nuts was my favorite. And peanuts were included, so legumes count, too! You can take this study for what it’s worth. For me, it was an interesting read and an excuse to finally try this spiced nut recipe using some fresh walnuts from Oh Nuts!
These nuts were so good that I literally had to put them in a corner and cover them with something so that I would stop picking at them. They’re made with a blend of cumin, ginger, cayenne, soy sauce and just enough sugar to open up the spicy flavor without making the mixture sweet. Or too sweet, that is. They’re sweet in the way barbecue potato chips are sweet, but not sweet like dessert. And they are addictive, so you might have to exercise some willpower if you want to stick with a handful. Just try them! They’d be perfect for setting out on Thanksgiving for pre-feast snacking (especially if you eat late like we do).
- 2 1/2 cups of good walnuts
- 2 tablespoons of unsalted butter
- 1 teaspoon of ground ginger
- 1 1/2 teaspoons of ground cumin
- 1 teaspoon of Kosher salt (Morton)
- 1/4 teaspoons ground cayenne
- 2 tablespoons granulated sugar
- 1/2 teaspoon low sodium soy sauce
- Red pepper flakes for sprinkling (optional)
- Preheat the oven to 400 degrees F. and have ready a large, rimmed baking sheet.
- In a large saucepan, bring about 2 cups of water to a boil. Add the nuts and boil the nuts for 2 minutes (this removes some of their bitterness). Drain well.
- In a large skillet, melt the butter.
- Mix together the ginger, cumin, salt, cayenne and granulated sugar and add to the butter. Add the soy sauce.
- Add the nuts and toss until nuts are warm and coated with the spice mixture.
- Spread nuts on a baking sheet and bake for about 8 to 10 minutes or until they are lightly toasted. Let cool and crisp. If they’re not spicy enough for you, sprinkle with red pepper flakes.
The original recipe is from one of my favorite places in CT, Stew Leonard’s