Do you have friends, family or co-workers who are just a little bit nuts? Here’s a great holiday gift from your kitchen, to show how much you appreciate them! It’s also possible that these nuts will never make it out of your home as they are surprisingly addictive! Full of protein, healthy fat, low in sugar, gluten-free and vegan, these nuts will keep you grounded throughout the holiday season! (Recipes are from one of my nuttier friends!)
CURRIED CASHEWS
6 tablespoons lemon juice
6 tablespoons curry powder
4 teaspoons kosher salt (omit if using salted nuts)
6 cups unsalted cashews
Position racks in the upper and lower thirds of oven, preheat to 250°F. Whisk lemon juice, curry powder and salt in a large bowl. Add cashews, toss to coat. Divide between 2 large rimmed baking sheets, spread in an even layer. Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container up to three weeks.
CHINESE FIVE-SPICE PISTACHIOS
6 tablespoons orange juice
6 tablespoons Chinese five-spice powder
4 teaspoons kosher salt (omit if using salted nuts)
6 cups unsalted pistachios
Position racks in the upper and lower thirds of oven, preheat to 250°F. Whisk orange juice, five-spice powder and salt in a large bowl. Add pistachios, toss to coat. Divide between 2 large rimmed baking sheets, spread in an even layer. Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container up to three weeks.
CHILI-LIME PEANUTS
6 tablespoons lime juice
6 tablespoons chili powder
4 teaspoons kosher salt (omit if using salted nuts)
1/2-1 teaspoon cayenne pepper
6 cups unsalted cocktail peanuts
Position racks in the upper and lower thirds of oven, preheat to 250°F. Whisk lime juice, chili powder, salt and cayenne in a large bowl. Add peanuts, toss to coat. Divide between 2 large rimmed baking sheets, spread in an even layer. Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container for up to three weeks.
