Mom’s Spiced Nuts Recipe (2024)

FAQs

Mom’s Spiced Nuts Recipe? ›

How do you get spices to stick to nuts? While some recipes rely on added oil or syrup to do the job, we utilize the binding power of egg white to adhere our spiced sugar to the cashews and almonds.

How do you get spices to stick to nuts? While some recipes rely on added oil or syrup to do the job, we utilize the binding power of egg white to adhere our spiced sugar to the cashews and almonds.

Store in an airtight container in a cool, dry place for up to three weeks. These nuts will get sticky and clump together if they are left in areas that are too warm or humid. Can you freeze spiced nuts? Spiced nuts freeze well and thaw quickly, so keep some on hand for last minute gatherings.

Nuts can be refrigerated for up to four months and frozen for up to six months. Store ground almonds in an airtight container in a cool dark place for a couple of weeks. For longer-term storage pop in the freezer. Store roasted nuts in an airtight container in a cool dark place.

Chili or curry powder, garlic, cinnamon, cumin, salt, pepper, brown sugar, ground mustard or orange peel are just a few flavor boosters. To get the spices to stick to the nuts, use egg whites, butter, coconut oil, olive oil or blanch the nuts in boiling water.

Saute your food on the stove with 1–2 tablespoons (15–30 mL) of water, vegetable broth, cooking vinegar, or wine to help your seasoning stick without oil. Spritz your food with water or cooking vinegar before seasoning it, then place it in the oven to roast. Or, dry roast your veggies and season them afterward.

Nuts. Nuts' fragile unsaturated fats can go rancid quickly. While that may not hurt your health, it can definitely be bad news for flavor. Keep nuts tasting fresh by stowing them in a sealed plastic or glass container in the refrigerator for four to six months.

Try to avoid dry-roasted, salted, flavoured or honey-roasted nuts, which come with extra salt and sometimes sugar too. If you're at a party, remember that nuts are often salted, which may make you feel thirsty and encourage you to consume more alcohol. Plain nuts are healthier, but they don't have to be boring.

A: Nuts can't expire; however, they can change in taste or go rancid. Nuts contain much-unsaturated fat, an oil that makes nuts likely to go rancid. Nuts spoil faster when exposed to light, air, or heat. No fuss; cool, dark, and air-sealed are the three trifectas to storing nuts properly.

Which nuts go rancid the quickest? ›

"Nuts have a wide range of fat contents," says LaMarita. Almonds, walnuts, and pistachios are lower in fat, so they'll generally last longer than nuts higher in fat, like macadamia nuts, pine nuts, cashews, and Brazil nuts, all of which will go rancid quicker, says LaMarita.

Sesame seeds are a nutritious ingredient that, after some time, will go rancid. When stored improperly or for a long time, the nutrients in sesame seeds begin to deteriorate. If you think the seeds in your pantry may be spoiled, there are a few ways to test them and find out.

That's because when chopped, roasted, or ground, nuts release their oils. These oils are then exposed to more oxygen, which makes nuts go rancid more quickly.

The simplest way to revive a stale nut is by dry roasting or toasting it in a pan over a medium heat.

Price Foundation) explains that using salt to soak nuts “… helps activate enzymes that de-activate the enzyme inhibitors. For grains, we soak in an acidic solution to get rid of phytic acid. Nuts do not contain much phytic acid but do contain high levels of enzyme inhibitors.

Soaking your nuts beforehand will lead to better absorption of the spices and result in a crunchier, easier to chew texture. You may be tempted to turn the heat up, but don't! If you roast them at too high a temperature you'll have a dark outside and a raw inside, leading to an inconsistent flavor.

To ensure that the seasonings stick to the nuts, you can lightly coat the nuts with a small amount of oil or melted butter before adding the seasonings. This will help the seasonings adhere to the nuts and create a flavorful coating.

Toss the nuts with the melted butter in a bowl and spread on a parchment-lined baking sheet. Roast for 8 minutes. Remove pan from the oven and toss the nuts with a spatula for even toasting. Sprinkle with 1 tablespoon of the Tajín seasoning, tossing again to coat.

Seasoning. Now it's time to season. Toss the seeds in a bit of olive oil or melted butter first to help the seasoning stick (and to add some extra flavor and keep the seeds from burning). For seasoning, you could just use salt and call it a day, nothing wrong with that!

Pulse the spices through your grinder three or four times while shaking the grinder between pulses to ensure consistency. If you don't own a blade grinder, a food processor can do the trick as well.