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La Belle Cuisine
Chipotle and Rosemary Roasted Nuts
Barefoot Contessa
How Easy Is That?:
Fabulous Recipes
and Easy Tips
Copyright © 2010 by Ina Garten
Clarkson Potter/Publishers
Serves 8 to 10
"When I have a little extra time before a party, I’ll whip up a batch of
these really delicious nuts. They’re sweet, salty, and spicy – with lots
of brown sugar, maple syrup, chipotle powder, and fresh rosemary.
Roasting is the process that brings out the most flavor in nuts,
and serving them warm is a particularly nice touch.”
Vegetable Oil
3 cups whole roasted unsalted
cashews (14 ounces)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 ounces)
1/2 cup whole almonds (3 ounces)
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed
orange juice
2 teaspoons ground chipotle powder*
4 tablespoons minced fresh
rosemary leaves, divided
Kosher salt
Preheat the oven to 350 degrees F.
Brush a sheet pan generously with vegetable oil. Combine the cashews. Walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple
syrup, brown sugar, orange juice, and chipotle powder on the sheet
pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary
and 2 teaspoons of salt and toss again.
Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring
twice with a large spatula, until the nuts are glazed and golden brown.
Remove from the oven and sprinkle with 2 more teaspoons of salt and
the remaining 2 tablespoons of rosemary. Toss well and set aside at
room temperature, stirring occasionally to prevent sticking as they cool.
Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.
*Note: Chipotle chile powder is different from ordinary chili powder –
it’s ground dried smoked jalapeños and has a distinctive hot, smoky,
sweet flavor.
Savory Roasted Nuts
Fine Cooking Archives
by Barbara Witt
Fine Cooking - One Year Subscription
Spicy Maple Walnuts
"These nuts continue to toast a bit from the intense heat of the glaze,
so don't overbake them. Leave the ginger slices in the nut mixture for
a delicious surprise. Pecans or hazelnuts are also great this way."
Yields 4 cups.
4 tablespoons unsalted butter
1/3 cup pure maple syrup
6 quarter-size slices fresh ginger, halved
1 tablespoon water
1 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon Tabasco, or to taste
1 pound (4 cups) shelled walnuts
In a conventional oven
Heat the oven to 300 degrees F. Combine all the ingredients except the
nuts in a small saucepan and slowly simmer over low heat for 2 to 3
minutes. Put the nuts in a bowl, pour the glaze over them, and stir and
toss to coat them with the glaze.
Line a jellyroll pan with foil and spread the nuts in a single layer on it.
Bake for 30 to 40 minutes, stirring at 15- and then 10-minute intervals.
When the nuts look light and almost dry as you toss them, they're done.
Don't touch them; the caramelized sugar is extremely hot. Slide the
foil onto a rack and let the nuts cool completely.
In a microwave
Put the butter in the largest shallow dish that fits in your microwave.
Heat on high for 1 minute to melt the butter. Add the remaining ingre-
dients except the nuts and heat for 3 min. on high. Stir to combine.
Add the nuts, stirring and tossing to coat them with the glaze. Micro-
wave on high for up to 9 minutes, stirring at 2- and then 1-minute
intervals to redistribute the coating and prevent scorching. When all
the liquid has caramelized, they're done. Don't touch them; the cara-
melized sugar is extremely hot. Carefully slide the nuts onto a foil-
lined rack to cool.
For either method:
Store in airtight containers or plastic freezer bags.
Malabar Pecans
"All nuts burn easily because of their high oil content. Be vigilant and
test frequently for doneness. The beckoning aroma of well-roasted nuts
will signal their rescue. Taste the nuts when they're cool and adjust the
seasonings with a final light dusting of spices."
Yields 4 cups
4 tablespoons unsalted butter
2 tablespoons canola oil
1 tablespoon Madras curry powder
2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1 pound (4 cups) shelled pecans
In a conventional oven
Heat the oven to 300 degrees F. Heat all the ingredients except the nuts
in a small saucepan over medium heat to release the flavors and dissolve
the salt. Pour the mixture into a large bowl and add the nuts. Toss and
stir the nuts to coat them thoroughly. Spread them in a single layer on a
foil-lined jellyroll pan. Bake for 30 min., stirring well every 10 minutes,
until the nuts are deeply browned. Slide the foil out of the pan onto a
cooling rack and let the nuts cool completely.
In a microwave
Put all the ingredients except the nuts in the largest shallow dish that fits
in your microwave. Heat on high for 1 minute to release the flavors and
melt the butter. Stir to combine. Add the nuts, tossing and stirring to thoroughly coat them. Toast the nuts on high for 6 minutes, stirring well
at 2-minute intervals to redistribute the seasonings. Rotate the dish occasionally if your microwave doesn't have a carousel. Spread the
nuts on a length of foil to cool.
For either method: Store in airtight
containers or plastic freezer bags.
For either method:
Store in airtight containers or plastic freezer bags.
Almonds with Parmesan, Rosemary and Fennel
"A combination of blanched and skin-on almonds
gives this mix great eye appeal."
Yields 3 cups
Olive oil for the pan
1 tablespoon chopped fresh
rosemary leaves
2 teaspoons salt
1 teaspoon fennel seed
1/4 teaspoon freshly ground
black pepper
2 egg whites
1/2 cup finely grated Parmesan cheese
1/2 pound (1 1/2 cups)blanched almonds
1/2 pound (1 1/2 cups) skin-on almonds
Heat the oven to 300 degrees F. Line a jellyroll pan with foil and spray or brush lightly with olive oil.
Grind the rosemary, salt, fennel, and pepper
in a spice mill to a fine powder, or mince the rosemary and grind the mix-
ture in a mortar and pestle.
In a large bowl, whisk the egg whites until
they foam. Add the spices and cheese. Whisk again to combine. Add the
nuts, stirring and tossing to thoroughly coat them. Spread them in a single layer on the foil-lined pan. Bake 45 minutes, stirring every 15 minutes to redistribute the coating. The nuts will stick to the foil at first and need to
be gently pried loose to expose them evenly to the heat. Slide the nuts,
on the foil, onto a rack to cool.
Store in screw-top jars or airtight tins;
plastic may cause the crisp coating to soften.
Rolled Oysters
Saveur #117
Serves 2
Saveur - One Year Subscription
"Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni,
these crisp, deep-fried delicacies are the ultimate bar snack."
1 cup white cornmeal
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup milk
18 medium oysters, such as bluepoints,
shucked (about 1/2 pound ),
2 tablespoons liquor reserved
1 egg, beaten
Canola oil, for frying
Tartar sauce or ketchup, for serving
1. Put cornmeal into a shallow dish and set aside. Over a large bowl,
sift together the flour, baking powder, and salt. Stir in the milk,
reserved oyster liquor, and egg. Add oysters to the batter and
toss to coat. Using one hand, scoop out 3 oysters and roll in
cornmeal, forming a patty. Transfer oyster patty to a parchment
paper–lined baking sheet and repeat with remaining oysters.
2. Pour canola oil into a 12-inch cast-iron skillet so that it reaches a
depth of 1 inch. Heat skillet over medium-high heat until a deep-
fry thermometer registers 350 degrees F. Fry the oyster patties in
batches, turning occasionally with a slotted spoon, until golden
brown, 3 to 4 minutes. Transfer to a paper towel–lined plate.
Repeat with remaining oyster patties; serve with
tartar sauce
or ketchup.
The party continues on page 2!
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Galatoire’s Oysters en Brochette
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Pecans
Port-Glazed Walnuts with Stilton
Spiced Pecans
Sweet and Spicy Candied Nuts
The Oyster Is My World
Union Square Cafe Bar Nuts
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