Friday, 11 February 2011

Something to nibble on???


Salty Smoky Roast Nuts, originally uploaded by Vegan Year.

If you have a problem with stopping after a few nuts then you had better keep away from these bad beauties. Rich, smoky, salty, but not overly so, these are nuts that if you aren’t careful “a little taste” can turn into “where did those nuts go?” in a matter of minutes!
These will last for up to 5 days if kept in a sealed container so make ahead.

Salty Smoky Roast Nuts
Makes 3 cups

2 tablespoons Soy Sauce
2 tablespoon toasted Sesame Oil
2 teaspoons Liquid Smoke
2 teaspoons Smoked Paprika
1 teaspoon Maple Syrup
1 teaspoon White Pepper
½ teaspoon Salt

3 cups whole Raw Nuts, shelled, a selection, your choice

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large Ziploc bag mix together the soy sauce, oil, liquid smoke, paprika, syrup, pepper, and salt.
Add the nuts and mix well. Scrunch up the bag to ensure all nuts are covered with a little of the mix.
Spread the nuts in a single layer on the prepared sheet and bake for 30 minutes, turning twice, until nuts are browned, with all liquid evaporated. A little of the liquid burnt onto the parchment is OK.
Transfer the hot nuts to a spread out kitchen towel to absorb excess oil as they cool, about 1 hour.

4 comments:

HayMarket8 said...

These look awesome! Might be a great treat for a night with a basketball game. :)

Kimberly said...

Mmm... I think I will be making these tomorrow as a snack.

Carla said...

if you do, come back here and let me know how you got on. You can be like an informal recipe tester!

Amanda @ Hungry Vegan Traveler said...

Mmm... this looks good (and fun to prep!).