BVC Eats: Spiced Nuts

by Brenda W. Clough

 This recipe was given to me by a coworker at my office. She brings these nuts to all office functions and potlucks, and takes care to bring xeroxes of the recipe with her, because the cry goes up forever: “How do I make these?” I made a quadruple batch and brought them to a BVC party in northern California, and the demand was intense. So in the interests of saving paper, I’m putting the recipe here.

I have modified it somewhat, and you should adjust for your own tastes. Increasing the chili powders will make them hotter. Another possible adjustment is the curry powder — I use mild, but you could try hot. Scale it up or down at will, but remember that you’ll need a big wok if you multiply it hugely. Shop around for nuts, the most costly ingredient, in bulk — you can get some good deals on line. And by all means put in only the nuts you like. I adore pecans, and my version is 3 to 1 pecans to almonds, nothing else.

Spiced Nuts

1/2 teaspoon cumin powder

1/2 teaspoon chili powder

1/2 teaspoon curry powder

1/2 teaspoon garlic salt

1/2 teaspoon cayenne pepper

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon or more Indian chili pepper powder (or just use more cayenne)

1 tablespoon salt (or to taste)

2 tablespoons olive oil

3 cups shelled nuts: whole almonds, pecan halves, filberts

Put all the spices and the oil into a large wok or frying pan and heat slowly for 3 or 4 minutes, stirring. Add the nuts and mix very thoroughly. Pour into a baking sheet (use a spatula to scrape out all the spices and oil) and bake at 325 for 15 minutes, stirring once or twice. Allow to cool on the baking sheet. Store in a tight container to keep them crunchy.

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About Brenda Clough

Brenda W. Clough spent much of her childhood overseas, courtesy of the U.S. government. Her first fantasy novel, The Crystal Crown, was published by DAW in 1984. She has also written The Dragon of Mishbil (1985), The Realm Beneath (1986), and The Name of the Sun (1988). Her children’s novel, An Impossumble Summer (1992), is set in her own house in Virginia, where she lives in a cottage at the edge of a forest. Her novel How Like a God, available from BVC, was published by Tor Books in 1997, and a sequel, Doors of Death and Life, was published in May 2000. Her latest novels from Book View Cafe include Revise the World (2009) and Speak to Our Desires. Her novel A Most Dangerous Woman is being serialized by Serial Box. Her novel The River Twice is newly available from BVC.

Comments

BVC Eats: Spiced Nuts — 4 Comments

  1. I make a simplified version with pecans, sage (or rosemary), butter, salt. It’s the Platonic ideal of turkey stuffing. Melt the butter, stir the pecans around, add sage, salt if you like, bake for a while. Never any leftovers.

    Will look forward to trying your recipe.

    Vonda

    • I’ve been meaning to make szechuan pepper peanuts for my son, who’s addicted to szechuan pepper.

      I have other versions of spiced nuts (curried cashews are amazing) that I make, but they call for binding the seasoning to the nuts with egg white (beat till frothy, mix with nuts and spices, then bake at 325, stirring frequently.)