Garlic-chilli mixed nuts: Difference between revisions
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|keywords=Garlic-chilli mixed nuts Cooking with chillies | |keywords=Garlic-chilli mixed nuts Cooking with chillies | ||
|description=This Louisiana speciality is a great snack for special occasions, make these with Louisiana hot pepper sauce (my favourite) or Tabasco sauce, the | |description=This Louisiana speciality is a great snack for special occasions, make these with Louisiana hot pepper sauce (my favourite) or Tabasco sauce, the | ||
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|DatePublished=18th December 2012 | |||
|Author=Chef | |||
|Servings = Makes 300g of spicy mixed nuts | |||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = | |TotalTime = 50 minutes | ||
|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
|CookTime = 45 minutes or so | |CookTime = 45 minutes or so | ||
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This Louisiana speciality is a great [[Snack|snack]] for special occasions, make these with [[Louisiana Hot Pepper Sauce|Louisiana hot pepper sauce]] (my favourite) or [[Tabasco sauce]], the results are very similar. Packets of roasted nuts seem to have ridiculous amounts of [[salt]] so I wouldn't think you would need to add any extra. | This Louisiana speciality is a great [[Snack|snack]] for special occasions, make these with [[Louisiana Hot Pepper Sauce|Louisiana hot pepper sauce]] (my favourite) or [[Tabasco sauce]], the results are very similar. Packets of roasted nuts seem to have ridiculous amounts of [[salt]] so I wouldn't think you would need to add any extra. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 2 x 200 g packets of salted roasted mixed nuts | | 2 x 200 g packets of salted roasted mixed nuts | ||
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| Toss the mixed nuts in the mixture and spread out on a large [[Baking|baking]] sheet | | Toss the mixed nuts in the mixture and spread out on a large [[Baking|baking]] sheet | ||
| [[Bake]] for 45 minutes to 1 hour or until crisp | | [[Bake]] for 45 minutes to 1 hour or until crisp | ||
| Allow to cool and store in an | | Allow to cool and store in an airtight container, probably in the fridge due to the amount of butter used. | ||
}} | }} | ||
===Variations=== | ===Variations=== | ||
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* [[Savoury nuts]] | * [[Savoury nuts]] | ||
* [[Garlic-chilli pecans]] - a good recipe that can be adapted for any nuts. | * [[Garlic-chilli pecans]] - a good recipe that can be adapted for any nuts. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
Revision as of 05:54, 16 December 2014
| Garlic-chilli mixed nuts | |
|---|---|
 |
| Servings: | Makes 300g of spicy mixed nuts |
| Ready in: | 50 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 45 minutes or so |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 18th December 2012 |
This Louisiana speciality is a great snack for special occasions, make these with Louisiana hot pepper sauce (my favourite) or Tabasco sauce, the results are very similar. Packets of roasted nuts seem to have ridiculous amounts of salt so I wouldn't think you would need to add any extra.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 x 200 g packets of salted roasted mixed nuts
- 3 scant tablespoons butter
- 6 cloves garlic, peeled and crushed
- 3 tablespoons of Louisiana hot pepper sauce or Tabasco sauce
- 2 scant tablespoons of masa harina - (optional)
Mise en place
- Preheat the oven to 100° C (225° F - gas ¼)
Method
- Over a medium heat, melt the butter in a small pan, add the garlic and sauté until it just starts to colour slightly
- Remove from the heat, add the pepper sauce and stir well
- Toss the mixed nuts in the mixture and spread out on a large baking sheet
- Bake for 45 minutes to 1 hour or until crisp
- Allow to cool and store in an airtight container, probably in the fridge due to the amount of butter used.
Variations
Because the delicious nuts were rather greasy because of the amount of butter I originally used (recipe adjusted now), I added 2 tablespoons of of masa harina to the lock & lock box they were stored in and gave them a good shake. The result is visually appealing and the nuts have the faintest hint of masa, which I love. Doesn't help with the butter though!
See also
- Savoury nuts
- Garlic-chilli pecans - a good recipe that can be adapted for any nuts.
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