Peppered Mixed Nuts With Lemon And Capers Recipes

ROSEMARY-LEMON SPICED NUTS

Steps:

• COAT NUTS Adjust oven rack to upper-middle position and heat oven to 300 degrees. Line baking sheet with parchment paper and coat with cooking spray. Whisk egg white, lemon juice, lemon zest, and salt in large bowl. Add nuts and toss to coat. Drain in colander thoroughly, 4 to 5 minutes.
• SEASON NUTS Mix brown sugar, minced rosemary, and red pepper flakes in large bowl. Add drained nuts and toss to coat. Spread nuts evenly on prepared baking sheet and bake until dry and crisp, 40 to 45 minutes, rotating sheet halfway through baking time. Cool completely. Break nuts apart and serve. (Nuts can be stored in airtight container for 3 weeks.).

LEMON PEPPER NUTS

Steps:

• In large pan, combine cashews and sugar over medium high heat.
• Stir until sugar melts completely (about 5-7 minutes). Lower heat, and stir in lemon pepper.
• Pour onto sheet of wax paper on a cooling rack, and spread out. Allow to cool.
• Store in tightly-sealed container.

FOIL-PACKET SPICED NUTS

Steps:

• Tear off an 18-inch-long piece of heavy-duty foil. Toss 2 cups unsalted roasted mixed nuts with 2 tablespoons olive oil, 1 rosemary sprig, 2 wide strips lemon zest, 2 crushed garlic cloves, 1 teaspoon kosher salt and a pinch of red pepper flakes on the foil. Bring the two short ends of the foil together and fold to seal, then fold in the sides. Grill over medium heat, flipping occasionally, until the nuts are hot and toasted, 8 to 10 minutes. Carefully open and sprinkle with flaky salt.

PEPPERED MIXED NUTS WITH LEMON AND CAPERS

Steps:

• Preheat oven to 300 degrees. Drain and rinse capers, and transfer to a paper-towel-lined baking sheet; gently pat with more paper towels. Let dry completely, about 1 hour.
• Heat oil in a medium saucepan until it registers 350 degrees on a deep-fry thermometer. Carefully add 1/4 cup capers, and fry, stirring, until golden brown, about 3 minutes. Using a long-handled slotted spoon, transfer capers to a paper-towel-lined baking sheet. Adjusting heat as necessary to maintain oil temperature, continue adding capers in 1/4-cup batches until all capers have been fried. Reserve 2 tablespoons cooking oil; let cool.
• In a bowl, toss nuts with reserved oil, lemon juice, and pepper. Spread mixture evenly on a rimmed baking sheet. Toast in oven, stirring occasionally, until golden brown, about 25 minutes. Remove from oven; let cool, about 20 minutes. Sprinkle with lemon zest; toss with fried capers.