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 [1] 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.