SWEET AND SPICY GRILLED NUTS

INGREDIENTS

SWEET NUT CRUNCH

  • 1 cup raw unshelled pumpkin seeds
  • 1 cup whole almonds
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground nutmeg

SPICY NUTS

  • 1 cup raw unshelled pumpkin seeds
  • 1 cup whole almonds
  • 1 cup roasted Spanish peanuts
  • 2 teaspoons hot chili oil
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground cayenne pepper

METHOD

  • To make the sweet nut crunch: Spread the pumpkin seeds and almonds evenly in a 23 by 23 CM heavy-gauge foil pan. Grill over indirect low heat (120°C to 170°C), with the lid closed as much as possible, stirring occasionally, until the nuts are fragrant and lightly toasted, about 15 minutes. Remove the pan from the grill.
  • In a small bowl combine the remaining sweet nut crunch ingredients and mix well. Evenly drizzle the mixture over the nuts and toss to coat. Return the pan to the grill and grill over indirect low heat, with the lid closed as much as possible, for 20 to 25 minutes more, stirring occasionally. Remove from the grill. Allow the nuts to cool in the pan for 1 hour. Break into bite-sized pieces. If not serving immediately, store in an airtight container.
  • To make the spicy nuts: Spread the pumpkin seeds and almonds evenly in a 23- by 33 cm foil pan. Grill over indirect low heat, with the lid closed as much as possible, stirring occasionally, until the nuts are fragrant and lightly toasted, about 15 minutes. Remove the pan from the grill and add the peanuts.
    In a small bowl whisk together the remaining spicy nut ingredients. Evenly drizzle the mixture over the nuts and toss to coat.
  • Return the pan to the grill and grill over indirect low heat, with the lid closed as much as possible, for 5 to 7 minutes more, stirring once or twice. Remove from the grill and spoon nuts onto paper towels. Allow to cool. If not serving immediately, store in an airtight container. Serve the nut mixtures in separate bowls.

PREP TIME

Prep time: 15 minutes
Grilling time: 35 to 40 minutes
Serves: 20

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