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.
The photo is worth a thousand words! I adore Spanish peanuts, their bitter skins are so good, and the salt sounds like a perfect addition, love this, thanks!
Hahah I totally have three blog posts exactly like that. I have the photo, the recipe, but I have nothing to say. So they’re just sitting in my drafts folder…
These look amazing though, so simple and so good =) I like the addition of pumpkin seeds.
Those damn nuts look delicious! The Bravas salt recipe sounds so good I suppose you could use them with any nuts, roasted until crisp and browned. Yum!
Love snacks like this to go with drinks and this salt is perfect. I have a whole tub of smoked paprika that needs using up as well as the regular stuff!
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
So many times when I just want to say: Here is an awesome recipe. Trust me, you’ll love it! Then there are other times I have lots to say, but no decent photos!
How refreshing to hear that you can’t think of anything to write! Everyone likely gets to that point sometime, but what’s wrong with simply sharing a recipe? Nothing! Thanks for doing so.
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…
Great site!
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.
Louise says:
February 10th, 2014 at 8:03 pm
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.
Sue/the view from great island says:
February 10th, 2014 at 8:21 pm
The photo is worth a thousand words! I adore Spanish peanuts, their bitter skins are so good, and the salt sounds like a perfect addition, love this, thanks!
Sasha says:
February 10th, 2014 at 10:14 pm
These look fun! Who can resist nuts and beer? Never heard of Spanish peanuts though.
Lisa @ Je suis alimentageuse says:
February 10th, 2014 at 11:46 pm
Hahah I totally have three blog posts exactly like that. I have the photo, the recipe, but I have nothing to say. So they’re just sitting in my drafts folder…
These look amazing though, so simple and so good =) I like the addition of pumpkin seeds.
Kiyo says:
February 11th, 2014 at 10:42 am
Those damn nuts look delicious! The Bravas salt recipe sounds so good I suppose you could use them with any nuts, roasted until crisp and browned. Yum!
Katrina @ Warm Vanilla Sugar says:
February 11th, 2014 at 10:57 am
Loving this snack! So simple!
Pam says:
February 11th, 2014 at 11:15 am
Handled with aplomb. Right down to the point!
Laura@howtocookgoodfood says:
February 11th, 2014 at 12:35 pm
Love snacks like this to go with drinks and this salt is perfect. I have a whole tub of smoked paprika that needs using up as well as the regular stuff!
Lisa @ Garlic and Zest says:
February 11th, 2014 at 12:53 pm
Glad I’m not the only one with writer’s block! And to think, I came here for inspiration! I think I got it! These nuts sound addictive! Kudos!
Celia says:
February 11th, 2014 at 1:03 pm
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
Ann Baker says:
February 11th, 2014 at 1:19 pm
So many times when I just want to say: Here is an awesome recipe. Trust me, you’ll love it! Then there are other times I have lots to say, but no decent photos!
ItalianGirlCooks says:
February 11th, 2014 at 1:19 pm
Snacks…sometimes the simpler the better…Spanish nuts (love them), not to mention pepitas (pumpkin seeds) which are all over California, no shortage)!
Elaine says:
February 11th, 2014 at 7:12 pm
How refreshing to hear that you can’t think of anything to write! Everyone likely gets to that point sometime, but what’s wrong with simply sharing a recipe? Nothing! Thanks for doing so.
lucy t says:
February 13th, 2014 at 3:54 pm
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…
Great site!
agr says:
February 21st, 2014 at 5:17 am
It is realy look dealicious, I gave it a try. Well, temp. is much to high, I’ve got burnt 1 kg of damn nuts!…
Tim says:
February 21st, 2014 at 10:40 am
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.
Magpie says:
April 23rd, 2014 at 12:45 pm
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.
NR says:
September 4th, 2014 at 5:46 am
Hi there, I can’t get kosher salt where I live. Would it be ok to use normal table salt or maldon flaky salt at the same amount? Thank you!
Tim says:
September 4th, 2014 at 6:18 am
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.
Jo says:
December 4th, 2014 at 12:58 pm
Forgive my ignorance – are “pints” – 16oz which translates to a pound?