Mom’s Spiced Nuts Recipe (2024)

FAQs

Mom’s Spiced Nuts Recipe? ›

To get the spices to stick to the nuts, use egg whites, butter, coconut oil, olive oil or blanch the nuts in boiling water. Some recipes call for nuts to be fried in oil prior to seasoning, but this adds unnecessary fat – you can make them just a delicious without all the extra calories.

To get the spices to stick to the nuts, use egg whites, butter, coconut oil, olive oil or blanch the nuts in boiling water. Some recipes call for nuts to be fried in oil prior to seasoning, but this adds unnecessary fat – you can make them just a delicious without all the extra calories.

Spoilage is accelerated even more in the presence of light, oxygen, and heat. Storing nuts (and seeds) in the fridge or freezer limits their exposure to all three of these, and will result in your nuts tasting less bitter and more flavorful for a longer period of time.

Freeze chopped, ground, whole, roasted, or spiced nuts in the shell or in an unopened can. Nuts that are salted or spiced have a freezer storage life of 6 months. Plain nuts have a freezer storage life of about 12 months. Seeds can also be frozen for up to 6 months.

If you keep nuts at room temperature, ensure they are away from direct heat; this will maintain their freshness for up to 3 months, considered short-term storage. However, you can keep them longer, up to 6 months.

My pecans are sticky, what went wrong? When candied pecans are warm, they might be a bit sticky, but once they cool, the sugar coating should harden. If after they have cooled down, the pecans are still sticky, this means that the sugar mixture never reached a high enough temperature when on the stove.

- Put the salted nuts into a fine mesh strainer or colander. This will allow water to flow through and rinse off the salt. - Rinse the nuts thoroughly under cold running water. You can use your hands to gently toss and stir the nuts to ensure that all surfaces are washed.

It's best to choose unsalted or unsweetened nuts. Adding salt or sugar to nuts may cancel out their heart-healthy benefits. Here's some nutrition information on common types of nuts. All calorie and fat content measurements are for 1 ounce, or 28.4 grams (g), of unsalted nuts.

At room temperature, nuts and seeds can start to go bad after anywhere between one and three months, though some brands will advertise longer shelf lives than that. If stored in the refrigerator, however, these healthy fat sources can last up to six months.

Nuts' fragile unsaturated fats can go rancid quickly. While that may not hurt your health, it can definitely be bad news for flavor. Keep nuts tasting fresh by stowing them in a sealed plastic or glass container in the refrigerator for four to six months.

Can nuts go rancid in freezer? ›

Whole raw nuts can be stored in the freezer for up to one year. Chopped nuts, ground nuts, or nut flours — all of which contain more surface area for oxidation — are quicker to spoil and should only be stored for up to six months.

In a saucepan on the stovetop, gently warm on medium heat until hot, constantly stirring roughly between 2 and 5 minutes. Place the nuts in a single layer on a baking sheet lined with parchment paper and bake in a preheated oven set to 350 degrees for about 10 minutes. Check and stir at the halfway point.

Glass jars are ideal; thick-walled plastic jars also work well. Some people use ziplock freezer bags. The main disadvantage of freezing nuts is needing to warm them up before eating or roasting.

Steaming: If you want to avoid using oil or butter, you can steam the nuts before adding salt. Place the nuts in a strainer and hold them over boiling water for about 30 seconds. The steam will coat the nuts, and then you can sprinkle them with salt. Let the nuts air dry for a few minutes before serving [3].

Place nuts in a strainer and rinse well with filtered water. Make sure you get all the nuts wet as it is the water that helps the salt to stick. Place rinsed nuts in a bowl and toss well with sea salt.

Maybe there's no perfect solution, but coating hot cashews with a little oil will help the salt to hold better. Raw cashew oil would be ideal; it's said to exist, but I've never seen it. I like the oil tactic, but it also works to spray the hot cashews with brine, which leaves a bit of dry whitish crust.

Once the hoppers are full, a vacuum pump is applied for about a minute, which pulls all of the air out of the hopper. As the air is sucked out of the peanuts, the salty brine gets pulled inside the shells (physics class flashback).