A Caramelized Spiced Nuts is a crisp sugar shell with a small amount of spice, which makes these not too sweet and not too spicy. Caramelized Spiced Nuts can be Served with cocktails or other appetizers; they will go quickly, so have backup ready.
If you want to make Caramelized Spiced Nuts, then just follow the steps mentioned below:
Ingredients:
- 2 tablespoons peanut or neutral oil, like grape seed or corn
- 2 cups sugar
- 2 teaspoons garam masala
- 1/2 teaspoon cayenne
- 1 teaspoon salt
- 2 cups (about 1 pound) mixed unsalted shelled nuts
Steps:
- Heat the oven to 450°F. Grease a baking sheet with oil. Put a wide pot or deep skillet on high temperature and add 3 cups water and the sugar. Bring to a boil and stir in the spices, salt, and nuts. Turn down the heat to medium and cook, stir frequently, until the liquid is reduced to a syrup, 5 to 10 minutes.
- Turn the heat to low and remove the nuts with a slotted spoon, letting the excess syrup drain off a bit and then spreading the nuts on the baking sheet (be sure to turn off the burner when you’ve done with the recipe). Bake the nuts for 15 minutes, spinning once or twice with a spatula.
- Take it out from the oven and allow it to cool, the sugar coating will become hard as the nuts cool.
Serve or keep in an airtight jar at room temperature for 2 or 3 days.
Real Popcorn
Unless you’re at work, please forget about microwave popcorn. It doesn’t match with the real taste (especially if you don’t store the kernels forever), which takes at most twice as long. And popcorn takes brilliantly to real butter (instead of that artificially butter-flavored oil), cheese,
and many other seasonings.
Ingredients:
- 2 tablespoons neutral oil, like grape seed or corn
- 1/2 cup popping corn
- 4 tablespoons (1/2 stick) butter or extra virgin olive oil (optional)
- Salt to taste
Steps:
- Put the oil in a large, deep saucepan (6 quarts or so) with a lid. Turn the heat to medium, add 3 kernels of corn, and cover. When 3 kernels pop, remove the lid and add the remaining corn. Cover and shake the pot, holding the lid on.
- Cook, shake the pot occasionally, until the popping sound stops, after about 5 minutes. Meanwhile, melt the butter (or gently warm the oil) if you’re using it. Turn the popcorn into a large pot; sprinkle with the butter and sprinkle with salt while tossing the popcorn.
- Serve immediately if possible; popcorn is best when served hot.
Salty-Sweet Popcorn. Serve with or without the butter: Sprinkle the popcorn with salt and superfine sugar as soon as it’s done, tossing to coat evenly. Taste and add more seasoning if needed.
Parmesan Popcorn. You can use any cheese you prefer, but Parmesan is the best, grate it as finely as possible: Add 1/4 cup finely grated Parmesan and toss with the hot popcorn.
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