I have a soft spot for nuts coated in sugar and heated to a point when they start to brown and create a vanilla-like roasted flavor. This process is called caramelization, which happens when carbohydrates like sugar are heated to a temperature higher than 300°F, which causes it to brown and get that seductive flavor. This process is similar to the Maillard reaction, where proteins in meat brown when heated which is a big part of the flavor we like so much.
When I first arrived some 20 years ago in NYC, I was hooked on those street carts that roast nuts right in front of your eyes in small copper caldrons and then pack them neatly into translucent paper baggies with their twisted corners to keep them tightly closed.
The smell of caramelized cashews or peanuts is mesmerizing to me and most of my good nutritional behavior goes out the window, and yes, every once in a while I treat myself to them. This time of the year when it’s cold outside and gift shopping is around the corner, those nuts seem particularly soothing and comforting with their warm, sweet aroma.
Over the years when I have become more cautious about what I eat, I have created different versions of roasted nuts and switched out the white refined sugar with more wholesome sugars such as maple syrup, agave, honey, date sugar and palm sugar.
The following simple recipes make my mouth water when I think about them. The addition of spices brings variety and the preparations are perfectly suitable for snacks, sprinkled over salads, crushed and strewn over a homey meat stew, tossed into roasted vegetables and for certain they are very applicable in many
desserts:
Recipes yield about 2 cups
Honey-roasted
hazelnuts with coconut flakes and a sprinkle of sea salt
2 tablespoons honey
2 cups hazelnuts
¼ cup coconut flakes
sea salt, to taste
Agave-roasted walnuts
with a pinch of cayenne
2 tablespoons agave
2 cups walnuts
pinch of cayenne
sea salt, to taste
Maple-roasted pecans
with a dusting of curry powder
2 tablespoons maple syrup
2 cups pecans
1 teaspoon curry powder
sea salt, to taste
Date sugar-roasted
cashews with pepper flakes
2 tablespoons date sugar
2 tablespoons water
2 cups cashews
1/8 teaspoon pepper flakes
Honey-roasted peanuts
with celery seeds
2 tablespoons honey
2 cups peanuts
sea salt to taste
1 teaspoon celery seeds
Palm sugar roasted
Marcona almonds with cinnamon
2 tablespoons palm sugar
2 tablespoons water
2 cups Marcona almonds
sea salt, to taste
pinch of cinnamon
Maple syrup roasted
pumpkin seeds with cayenne
2 tablespoons maple syrup
sea salt, to taste
pinch of cayenne
- Dip a paper towel into vegetable oil and coat a plate with it – this will prevent the nuts from sticking after the cooking process.
- On high heat setting heat a skillet, add the sugar (maple syrup, date sugar honey etc.). If the recipe requires water, add it at this point, then add nuts.
- Season mixture and cook until the sugar has browned and the nuts are toasted. Stir nuts with a wooden spoon or rubber spatula.
- Quickly transfer nut mixture to the greased plate.
Chef’s Tip: Cast iron, iron or non-stick skillets are good choices for caramelizing nuts.
Chef’s Note: The browning of sugar happens rather quickly so be careful not to burn it, which will make the nut mixture bitter.
