Catahoula and Sazerac Spiced Nuts with California Raisins
Submitted by: Jan Birnbaum
Brandy-flamed California raisins and nuts with spices.
- Serving Size: 1/2 cup
- 6 tablespoons olive oil
- 1 ounce Parmesan rind
- 3 cloves garlic, smashed
- 1 rosemary sprig
- 2 tablespoons kosher salt
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cayenne
- 1 teaspoon ground coriander
- 2 tablespoons brandy
- 1 3/4 cups California raisins
- 1 3/4 cups California golden raisins
- 8 ounce raw peanuts
- 8 ounce raw pecan halves
- 8 ounce raw pistachios
- 8 ounce raw cashews
- 8 ounce raw walnut halves
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
Prepare at least 4 days or up to 3 weeks in advance.
In small saucepan, heat olive oil to 120°F. Add the Parmesan rind, smashed garlic and rosemary sprig. Remove pan from the heat and transfer the mixture to a container with a tight-fitting lid. Refrigerate and let stand for at least 4 days.
Combine spices in a small bowl and reserve. In small pan, flame the brandy. Then, add the raisins; set aside.
Nuts and Serve
Preheat oven to 300°F.
Place the nuts in separate bowls. Toss each with some herb oil. Roast each nut type on separate baking sheet, until toasty brown color, about 6 to 10 minutes. Combine nuts together with the spice mix and chopped herbs. Mix in the brandy-flamed raisins. Enjoy with your favorite cocktails.
Nutrition Facts Per Serving
Calories 500 (64% from fat); Total Fat 37g (sat 4g, mono 13g, poly 4g, trans 0g ); Cholesterol 0mg; Protein 11g; Carbohydrate 34g; (Dietary Fiber 6g; Sugars 22g; ); Iron 3mg; Sodium 600mg; Calcium 76mg; Potassium 544mg
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