Beer and nuts are a classic snacking union. And great beer deserves great nuts.
So wouldn't it be nice, when you're pouring your festival favorite at home, to pair it with home-roasted nuts? Citrus herb pistachios take only 15 minutes, and all of these recipes can be made in less than 30.
SWEET BUTTER-ROASTED ALMONDS
1/4 cup dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 cups raw almonds
1/4 cup (1/2 stick) butter, melted
Heat the oven to 350 F. Line a rimmed baking sheet with parchment paper.
In a small bowl, stir together both sugars, the cinnamon and salt.
In a medium bowl, toss the almonds with the butter until evenly coated. Sprinkle the sugar mixture over the almonds, then toss until well coated. Spread the almonds in an even layer on the prepared baking sheet and roast for 15 minutes.
Serve warm or allow to cool and transfer to an airtight container. Makes 4 cups.
Nutrition information per 1/4 cup serving (values are rounded to the nearest whole number): 250 calories; 184 calories from fat (74 percent of total calories); 21 g fat (3 g saturated; 0 g trans fats); 8 mg cholesterol; 13 g carbohydrate; 8 g protein; 4 g fiber; 61 mg sodium.
SMOKY CRUSTED WALNUTS
1 teaspoon salt
1/2 cup sugar
2 teaspoons smoked paprika
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
1 egg white
1 teaspoon water
4 cups raw unsalted walnut halves
Heat the oven to 350 F. Line a rimmed baking sheet with parchment paper.
In a small bowl, stir together the salt, sugar, smoked paprika, black pepper and cayenne.
In a medium bowl, beat the egg white with the water until frothy. Stir the walnuts into the egg white until the walnuts are thoroughly and evenly coated.
Sprinkle the spiced sugar over the nuts, then mix until evenly coated. Spread the walnuts in an even layer over the prepared baking sheet and roast for 20 minutes. Serve warm or allow to cool and transfer to an airtight container. Makes 4 cups.
Nutrition information per 1/4 cup serving (values are rounded to the nearest whole number): 179 calories; 147 calories from fat (82 percent of total calories); 16 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 8 g carbohydrate; 4 g protein; 2 g fiber; 124 mg sodium.
CITRUS HERB PISTACHIOS
1 teaspoon salt
1 tablespoon sugar
Zest of half a lemon
Zest of half an orange
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
4 cups unsalted pistachio meats (no shells)
3 tablespoons butter, melted
Heat the oven to 350 F. Line a rimmed baking sheet with parchment paper.
Using a mortar and pestle or a spice grinder, grind together the salt, sugar, both zests, and the rosemary and thyme.
Place the pistachios in a medium bowl. Drizzle the butter over the pistachios, then toss to coat. Sprinkle the citrus-herb seasoning mix over the pistachios, then mix until evenly coated. Spread the pistachios in an even layer over the prepared baking sheet. Roast for 10 to 12 minutes. Serve warm or allow to cool and transfer to an airtight container. Makes 4 cups.
Nutrition information per 1/4 cup serving (values are rounded to the nearest whole number): 199 calories; 147 calories from fat (74 percent of total calories); 16 g fat (3 g saturated; 0 g trans fats); 6 mg cholesterol; 10 g carbohydrate; 7 g protein; 3 g fiber; 121 mg sodium.
Recipes from Alison Ladman via Associated Press
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