I was giving you credit for taking a fantastic Winter vacation. Guess not. We seem to have a shortage of green pumpkin seeds in Eastern Pennsylvania. I was looking for them at Christmas for a favorite stuffing and couldn’t locate any. I’ll try again for this recipe.
As a Spaniard myself, lover of all things Spanish, and as someone that often blogs about Spanish recipes, I thank you for sharing. I am going to check out that cookbook and make those great looking peanuts!
Celia @ After Orange County
Made them today–YUM. This recipe popped up in my zite feed and I just had to make it for some reason. Looking forward to re-purposing some of the remaining salt and also to checking out more of your recipes. I think I’m headed over to those sablés next…
agr! oh no! That sucks. I wonder if your oven runs hot? It is a high temperature for nuts, but I’ve made these twice and didn’t have any trouble, though I was watching them closely in case things got too dark too quickly.
Have made these twice already. Perfect with the Spanish peanuts (which I had a little bit if trouble finding)and pumpkin seeds; excellent with almonds and cashews as well. Thank you for the recipe! Am planning to use leftover salt for marinades, popcorn, veggies…anything with paprika, I’m sold.
Hi NR- Sure. You’ll need to adjust the amount of salt you use though. If using table salt you’ll use less. Maldon, I’m not sure. Probably the same amount or little more. My only concern with Maldon is that if your salt flakes are particularly large they wont stick to the nuts, so I might go with table salt.