Shaker Gourmet: Nutty

From Mustang Bobby, we get a fabulous recipe for some hot, delicious nuts.

A perfect accompaniment to a holiday party or just whenever you'd like some nuts. *ahem*
The Devil's Own Peanuts

- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 2 cloves garlic (peeled & sliced)
- 1 tsp salt (more for sprinkling if desired)
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cumin
- 1/8 tsp freshly ground black pepper
- 2 dashes Tabasco sauce (optional & depending on taste)
- 2 egg whites
- 1 jar (16.5 ounces, about 3 cups) dry-roasted UNSALTED peanuts (or substitute unsalted nuts of your choice)

Combine first 8 ingredients (all but egg whites & nuts) in blender and blend until garlic is pureed. Add egg whites and run just until the ingredients are blended. Place nuts in a bowl and pour mixture over them. Let the nuts stand for 30 to 60 minutes stirring several times. Preheat oven to 250F and put nuts into colander set over a bowl to drain and reserve the liquid. Divide the nuts onto 2 baking sheets that have been lightly oiled or sprayed with non-stick cooking spray (Pam). Bake nuts on 2 shelves until they have dried slightly (about 10 minutes). Stir the nuts to break up any clumps and drizzle reserved liquid over them. Stir well and spread evenly again. Return nuts to oven, exchanging shelf positions, and bake until glaze is dry (about 15 minutes). Turn off oven and leave the nuts in it with the door ajar until nuts have cooled.

Baking times may need to be extended slightly to compensate for humidity and altitude.

Posted a day earlier than usual in case anyone is searching out a recipe for any upcoming parties!

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