Healthy snack: make your own aperitif nuts quickly
30.10.2018
Translation: machine translated
I hate store-bought nut mixes. They usually have the wrong ratio of nuts: I particularly like cashew and hazelnuts, followed by pecans. I hate tree nuts, they get discarded... that's why I created my own nut mix and you can too!
I don't just dislike the nut ratio of the usual blends, they are also usually roasted in poor quality oil and badly flavoured. I have remedied this with my mix. My guests love the mix and keep asking me for the recipe.
Nut mix "Apéro à gogo"
You need around 300 grams of your favourite nuts for the nut mix. You decide the ratio. Almonds, cashews, hazelnuts, walnuts or pecans - you make the mix. It is important that the nuts are unsalted and unseasoned.
To ensure that the spices stick to the nuts, I beat an egg white until slightly foamy, add olive oil and spices and marinate the nuts in it. However, it also works quite well without egg white.
Recipe
About 300 grams of unsalted nuts (almonds, cashews, hazelnuts - whatever your heart desires)
2 tbsp olive oil
1 egg white, whipped
1.5 tsp salt
1 tsp chilli powder
1 tsp oregano
1 tsp curry
1 tsp paprika
0.5 tsp cayenne
2 sprigs of rosemary, finely chopped
- Preheat the oven to 180 degrees
- Beat the egg whites so that they are foamy and fluffy, but far from beaten
- Add the olive oil and spices and mix everything
- Combine the marinade with the nuts and spread on a baking tray (don't forget the baking paper)
- Put in the oven, turn the nuts briefly after 15 minutes and turn the oven down to 160 degrees
- Bake for 10 minutes until done
- Cool down
When the nuts come out of the oven hot, they are not yet crunchy! That really confused me at first. As soon as they cool down, you have deliciously crunchy "homemade" aperitif nuts.
By the way, my spice mix is not sacrosanct either. If you like a little more heat, add more cayenne pepper. If you want more oriental nuts, use cumin.
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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