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


    Herb Oil

    • 6 tablespoons olive oil
    • 1 ounce Parmesan rind
    • 3 cloves garlic, smashed
    • 1 rosemary sprig

    Spice Mix

    • 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


    Herb Oil

    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.

    Spice Mix

    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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