I wanted to makes spiced pecans for a snack for a day’s excursion to the South Bay and needed inspiration, so I posed this question, “How do you like your nuts?” to some culinary minded friends on Facebook. Usually spiced nuts are mixed with egg whites and baked to allow the seasonings to adhere to the surface of the nut, but for me that is disallowed because of the eggs so I needed a new idea.
Happily my friends came through with suggestions such as rosemary and cayenne, sugar and black pepper and butter!
My memory flashed on a jar of Aji Amarillo chile powder I purchased from Peppahead, a friend’s family business. It’s a beautiful yellow chile with a warm heat and fruity flavor, and much more interesting than cayenne pepper.
My grocery delivery the night before included a sack of fresh rosemary so I broke off a big piece and pulled the jar of Demerara sugar from the pantry cupboard and set to work making hot, spicy, salty and sweet nuts for our snacking pleasure.
I melted almost an entire stick of butter in a skillet and added the sugar, spices and the rosemary and when it was all melty and mixed well, I poured in handfuls of fat pecan halves. Four minutes of stirring later I poured the hot nuts onto a platter to cool and showered them with sprinkles of crunchy Maldon sea salt. I love Maldon salt, it has such a clean flavor and the squared shaped crystals, like little patio umbrellas, crunch delightfully between your molars before hitting your tongue with that perfect salty hit.
When they were mostly cooled I scooped them into a little bento box that would fit into my satchel I was bringing on the trip. I made up a thermos of hot Earl Grey tea and tossed in some little bags of peanut M&Ms for good measure and set off for my fun day with friends.
When we stopped for a break we were the envy of all around us as we popped these rich, toasty, buttery, spicy and sweet and salty nuts into our mouths and groaned in delighted pleasure as all the flavors combined in our mouths. It was an utterly satisfying snack. The best part is that I still have a half a bag of pecans left at home to make more!!!