These Damn Nuts


Folks, these damn nuts have been blocking the blog flow for the last two weeks. I really like the recipe and want to share it but I don’t have much else to say about them. So, I’m just throwing this one out there and suggesting you make them. You’ll like them. They’re a great snack with beer from a great new(ish) cookbook. Freedom!


Roasted Spanish Nuts (from Toro Bravo by John Gorham and Liz Crain)

  • 1 pint raw Spanish peanuts
  • 1 pint raw pumpkin seeds
  • 4 teaspoons olive oil
  • 4 teaspoons Bravas salt (see below)

Preheat your oven to 400°F.

Put the peanuts in one large, ovenproof pan and the pumpkin seeds in another one. Tosee with the olive oil and salt, dividing evenly between the two pans.

Bake in the middle of the oven for 5 minutes. Remove both pans, toss or stir nuts and seeds, and return to the oven. Repeat this tossing or stirring every 5 minutes for 15 minutes. At that point you should hear some of the pumpkin seeds popping.

At this point, check on the nuts/ Continue tossing or stirring them every 3 minutes or so until they are nicely toasted. It should take about 20 minutes for the peanuts to roast, and 22 for the seeds.

Take the pans out of the oven  and combine the nuts and seeds. After they’ve cooledfor a few minutes, stir to break them up and help cool them down. Taste and adjust seasoning to your liking. Allow to cool completely before eating.

Bravas Salt

  • 1/4 cup kosher salt
  • 2 tablespoons Spanish smoked sweet paprika
  • 2 tablespoons paprika
  • 1 tablespoon sugar
  • 1 tablespoon ground black pepper
  • pinch cayenne

Mix it all together.


20 comments to “These Damn Nuts”

  1. 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.

  2. 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!

  3. These look fun! Who can resist nuts and beer? Never heard of Spanish peanuts though.

  4. 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.

  5. 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!

  6. Loving this snack! So simple!

  7. Handled with aplomb. Right down to the point!

  8. 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!

  9. 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!

  10. 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

  11. 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!

  12. Snacks…sometimes the simpler the better…Spanish nuts (love them), not to mention pepitas (pumpkin seeds) which are all over California, no shortage)!

  13. 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.

  14. 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!

  15. 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!…

  16. 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.

  17. 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.

  18. 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!

  19. 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.

  20. Forgive my ignorance – are “pints” – 16oz which translates to a pound?

What do you think?