Kent cob nuts, ready for cracking
A few weeks ago, my neighbour and I did a swap of our garden goodies - I gave her pears and she gave me a bag of large cob nuts. I spent an enjoyable afternoon in the late summer sunshine cracking the nuts, before roasting them in a medium oven until they were golden.
Using one of my favourite Martha recipes, I dunked the nuts in caramel before dusting with a salty, sugary, spicy coating. DELICIOUS! The recipe can be used for most nuts, and I particularly like using pecans and almonds - do roast your nuts first though, it definitely improves the flavour.
These nuts are great to serve with drinks, and they make a perfect Christmas nibble.
Spiced Cob Nuts
Adapted from an old Martha Stewart recipe that I printed out years ago, but the original is no longer on her website.
1 tablespoon ground nut oil
2 cups roasted pecans or nuts of your choice
1/2 cup caster sugar
1 tablespoon granulated sugar
1 teaspoon coarse salt
1/2 teaspoon ground cumin
1 teaspoon red pepper flakes
Heat the oil in a frying pan and add the pecans (or nuts of your choice). Sprinkle the 1/2 cup of caster sugar over the nuts and stir until the nuts are golden brown and the sugar has caramelised.
Remove the pan from the heat and pour the nuts into a medium mixing bowl. Sprinkle the granulated sugar, salt, ground cumin and red pepper flakes over the nuts and stir well, separating the nuts with the spoon.
Allow the nuts to cool before serving. The spicy nuts can be stored for a couple of weeks in an airtight container.
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