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Crunchy Spiced “Beer” Nuts

Crunchy spiced beer nuts

Crunchy spiced beer nuts

When we were planning our relocation to Brisbane a few years ago, well meaning friends cautioned us about the difficulty of connecting socially in a new locality, even going as far as to suggest we join a special interest group simply to meet people.

We took their advice, made plenty of acquaintances, but no friends, then as luck would have it, our Body Corporate held a Christmas get together in 2016 and thinking it would be good to meet our neighbours, along we went.

Who knew it was so common for “empty nesters” to down size and relocate, often across the country, to be near family? We met five like minded couples that day, all relocated from interstate, all starting afresh. As it turns out our common choice of home has been the catalyst for friendship.

Aside from passing in the corridor and special event driven nights, we try and get together every other week to have a meal and a few drinks but if all else fails, late Sunday arvo once a month we get together to catch up with each other’s gossip.

Drinks require nibbles and while I won’t attempt to top Patrick’s retro party pineapple spiked with cheese, cabana and coloured pickled onions, I do aim to add a wow factor to the humble bowl of nuts I contribute. These delicious spice coated nuts with a satisfying toasty crunch have just the right amount of chilli to help an icy cold beer go down.

My recipe for Crunchy Spice Coated Nuts is simple to make, addictive to eat and the leftovers store well. I choose to create my own mix of nuts, the absence of peanuts putting them into the deluxe category, but then, these are no ordinary beer nuts.

This is a mash up of two recipes, Spiced Nuts by sourdough guru Celia @ Fig Jam and Lime Cordial and from “Fresh India” The Queens Bombay Nuts by Meera Sodha, both which I love.

Cheers!

Crunchy Spice Coated Nuts

500g mixed unsalted raw nuts. (I used brazils, pecans, almonds, hazels, macadamias and cashews)

1 egg white

2 tablespoons brown sugar

1 tablespoon sea salt flakes

2 tablespoons besan (chick pea flour)

1/2 teaspoon turmeric

1 teaspoon ground cumin

2 teaspoons Turkish chilli flakes ( I chose Turkish chilli for it’s well rounded flavour)

1 teaspoon garam masala

Preheat the oven to 160C and line an ovenproof tray with baking paper.

Whisk the egg white until frothy then whisk through the dry ingredients.

Pour the spiced egg white onto the nuts and stir them well so the nuts are thoroughly coated.

Tip the nuts onto the oven tray and spread them into one single layer.

Roast the nuts for 15 minutes then remove the tray from the oven and use a metal spatula to flip them over and break up the clumps.

Return the nuts to the oven for a further 15 minutes.

Cool before eating.

The coating and nuts with crisp as they cool.

Store in an airtight container.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

19 comments on “Crunchy Spiced “Beer” Nuts

  1. chefkreso
    December 10, 2017

    This is absolutely the perfect snack when hanging out with friends and beer 😀

    Like

  2. Ardys
    December 9, 2017

    This sounds delicious Sandra, our kind of thing. That was a real bonanza meeting so many new friends that live in your very near vicinity. We had to start completely afresh once, due to everyone moving away from Alice. It took years to establish some new, good friendships and we weren’t even the ones doing the moving!

    Like

    • ladyredspecs
      December 9, 2017

      We realized how much our children had been instrumental in the long standing friendship group we left in Melbourne, so we feel very fortunate with our neighbours. We had all had a pretty isolated new beginning. Each and every one of them has expressed a sincere appreciation of having found one another. Our new friends have enriched our life enormously, and I’m glad you were able to eventually fill the void

      Liked by 1 person

  3. Debi @ An Evolving Life
    December 8, 2017

    Great for the holidays. I love the spice mixture. I tend to just add a little Chinese five spice and have done with it. Was moved by your description of how difficult it is to establish real friendships when relocating. We have plenty of acquaintances, but friends are hard to find.

    Like

    • ladyredspecs
      December 9, 2017

      Too true, good friends are hard to find, we are so fortunate

      Like

  4. Lisa @ cheergerm
    December 8, 2017

    The nuts look super tasty and how cool that you didn’t have to travel far to meet new peeps. Just a corridor or two.

    Liked by 1 person

    • ladyredspecs
      December 9, 2017

      I’m about to make another batch of nuts, the first batch is gone and they’re great to have on standby over the silly season

      Liked by 1 person

  5. I know what you mean about making new friends when you move. I found them through the master gardener program and volunteering at the local botanical gardens.

    And, love the nuts, just the thing I was planning to add to our New Year’s Day open house.

    Like

  6. chef mimi
    December 7, 2017

    These sound lovely! The chick pea flour is interesting – does it just add some texture?

    Like

    • ladyredspecs
      December 7, 2017

      The spicy coating is crisp thanks to both the egg white and chick pea flour. Celia’s recipe has no flour, check on her blog if you want to try the recipe without it

      Liked by 1 person

  7. katechiconi
    December 7, 2017

    I must hide this recipe from the Husband, whose nut consumption is already remarkable… Until, maybe, his birthday!

    Like

  8. Ron
    December 7, 2017

    Oh nuts, the wife allergic so we don’t keep in the house. These however sound wonderful. In looking at the sugar to spice ratio, I bet you get a nice kick with the sugar taking the edge off. I wonder if I could use raw pumpkin seeds, cooked about half the time. What do you think?

    Like

    • ladyredspecs
      December 7, 2017

      Well worth a try I think. I’d probably reduce the oven temperature to sensure the coating cooked before the seeds browned too much

      Like

      • Ron
        December 7, 2017

        Thanks, sound advice. I’ll give it a go.

        Liked by 1 person

  9. malgay651
    December 7, 2017

    One of the secrets to ensuring you get to enjoy these moreish nuts,
    with a group of friends…
    is to put them in a few small bowls along the lengthy of the table, so they don’t keep gravitating out of reach😉

    Liked by 1 person

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This entry was posted on December 7, 2017 by in Cooking, Dairy Free, Dips and Spreads, FODMAP diet, Food, Gluten Free, recipes and tagged , , , , , .

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