Mom’s Spiced Nuts Recipe (2024)

FAQs

Mom’s Spiced Nuts Recipe? ›

To get the spices to stick to the nuts, use egg whites, butter, coconut oil, olive oil or blanch the nuts in boiling water. Some recipes call for nuts to be fried in oil prior to seasoning, but this adds unnecessary fat – you can make them just a delicious without all the extra calories.

To get the spices to stick to the nuts, use egg whites, butter, coconut oil, olive oil or blanch the nuts in boiling water. Some recipes call for nuts to be fried in oil prior to seasoning, but this adds unnecessary fat – you can make them just a delicious without all the extra calories.

Store in an airtight container in a cool, dry place for up to three weeks. These nuts will get sticky and clump together if they are left in areas that are too warm or humid. Can you freeze spiced nuts? Spiced nuts freeze well and thaw quickly, so keep some on hand for last minute gatherings.

Nuts can be refrigerated for up to four months and frozen for up to six months. Store ground almonds in an airtight container in a cool dark place for a couple of weeks. For longer-term storage pop in the freezer. Store roasted nuts in an airtight container in a cool dark place.

When storing nuts, the freezer is your friend. This dark, cold space slows the deterioration of the nut's oils, a process that directly impacts flavor. Light, oxygen, and heat are the enemies of nuts.

Saute your food on the stove with 1–2 tablespoons (15–30 mL) of water, vegetable broth, cooking vinegar, or wine to help your seasoning stick without oil. Spritz your food with water or cooking vinegar before seasoning it, then place it in the oven to roast. Or, dry roast your veggies and season them afterward.

Place nuts in a strainer and rinse well with filtered water. Make sure you get all the nuts wet as it is the water that helps the salt to stick. Place rinsed nuts in a bowl and toss well with sea salt.

Nuts. Nuts' fragile unsaturated fats can go rancid quickly. While that may not hurt your health, it can definitely be bad news for flavor. Keep nuts tasting fresh by stowing them in a sealed plastic or glass container in the refrigerator for four to six months.

A: Nuts can't expire; however, they can change in taste or go rancid. Nuts contain much-unsaturated fat, an oil that makes nuts likely to go rancid. Nuts spoil faster when exposed to light, air, or heat. No fuss; cool, dark, and air-sealed are the three trifectas to storing nuts properly.

Nuts should be stored in their own airtight containers, such as glass, ceramic, or sturdy plastic containers. Even freezer bags are a good option. In selecting the container it's important to assess them for their airtightness.

Which nuts go rancid the quickest? ›

And fattier nuts, like macadamia or Brazil nuts, will oxidize quicker than leaner almonds.

Sesame seeds are a nutritious ingredient that, after some time, will go rancid. When stored improperly or for a long time, the nutrients in sesame seeds begin to deteriorate. If you think the seeds in your pantry may be spoiled, there are a few ways to test them and find out.

Now back to raw versus roasted. Both contain significant amounts of heart-healthy monounsaturated fat, however the roasting process can make nuts more vulnerable to oxidation. Oxidized fats in turn cause rancidity, and rancid oils tend to be pro-inflammatory.

They Smell Funky

Fresh macadamia nuts will have a pleasant aroma; if they smell of anything other than this, it could indicate that they have started to go bad.

Nuts are a good source of protein. Most nuts also contain at least some of these heart-healthy substances: Unsaturated fats. It's not entirely clear why, but it's thought that the "good" fats in nuts — both monounsaturated and polyunsaturated fats — lower bad cholesterol levels.

Seasoning. Now it's time to season. Toss the seeds in a bit of olive oil or melted butter first to help the seasoning stick (and to add some extra flavor and keep the seeds from burning). For seasoning, you could just use salt and call it a day, nothing wrong with that!

Use silica gel packs

Silica gel packs are another way to absorb excess moisture in spice containers. Like uncooked rice kernels, silica gel packets consume moisture, preventing the spices from clumping or becoming damp. Food-grade silica gel packets are safe to use for this purpose and highly effective.

If you use oil for popping your popcorn, the seasoning will stick to it easily. However, to get flavor and stick to air-popped popcorn without fat, you can mist your popped popcorn with a bit of water or some other liquid. Sprinkle your popcorn as you move it to the bowl with a little liquid spray bottle.