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Date Posted: 15:50:21 11/21/04 Sun
Author: Mike
Subject: Nuts!

Jeannie wanted my nut recipes. I thought I'd share them here (note the careful avoidance of double-entendres). Does anyone else have a good holiday recipe??

Bourbon Pecans

1 pound pecan halves
3 ounces bourbon reduced by 1/2 to 3 tablespoons
1/2 cup sugar
1/2 teaspoon Angostura bitters
1 tablespoon Worcestershire sauce
1 tablespoon corn oil
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin

Preheat the oven to 325°.  Blanch the pecans for one minute in boiling water.  Drain well.  Combine the reduced bourbon, sugar, Angostura bitters, Worcestershire sauce, and corn oil.  Turn the still hot nuts in a bowl and toss with the bourbon mixture.  Let stand 10 minutes and then spread on a rimmed sheet tray.  Bake for 30 to 50 minutes, stirring every 10 minutes.  When nuts are crisp and lightly brown and the liquid has evaporated, turn the nuts into a bowl.  Combine the cayenne, salt, pepper, and cumin.  Sprinkle over the nuts while tossing.  Turn out onto a sheet pan to cool in a single layer.  Store in an airtight container.

Curried Walnuts

These have always seemed mild.  I have often thought of increasing the amount of spices or perhaps using real curry powder.

1 pound walnut halves
1/2 cup sugar
2-1/2 tablespoons corn oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1-1/4 teaspoons ground cumin
1/4 teaspoon coriander
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/2 teaspoon chili powder

Preheat the oven to 325°.  Blanch the walnuts in boiling water for 1 minute and drain well.  While still hot, put in a bowl and toss with the sugar and corn oil.  Let stand 10 minutes.  Arrange in a single layer on a rimmed baking tray.  Bake for 30-35 minutes, turning every 5-10 minutes.  When the nuts are brown and crispy, put them into a bowl.  Combine the seasonings and toss with the still warm nuts.  Spread the nuts in a single layer to cool completely.  Store in an airtight container.

Vanilla Walnuts

This is also excellent with pecans.  If you can’t find a vanilla bean, substitute 1 tablespoon vanilla extract, blending it first with the corn oil before tossing with the nuts.  The last time I made these, my bean had dried up so I ground it in the coffee grinder.  It was perfect.

1 pound walnut halves
1/2 cup sugar
2-1/2 tablespoons corn oil
1 (4 inch long) vanilla bean, pulverized or very finely minced to a paste
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice

Preheat the oven to 325°.  Blanch the walnuts for 1 minute in boiling water.  Drain well.  While still hot, put in a bowl and toss with the sugar and corn oil.  Let stand 10 minutes.  Arrange on a rimmed baking tray.  Bake for 30 to 35 minutes, turning every 5-10 minutes until nuts are light brown and crispy.  Combine the vanilla, salt, pepper, coriander, cinnamon, nutmeg, and allspice.  Put the still hot nuts into a bowl and toss with the seasoning mixture.  Spread in a single layer to cool.  Store in an airtight container.

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