it’s nuts here!

cacahuates endiablados — deviled peanutsnuts

  • 1 pound raw peanuts (3-1/4 cups)
  • 1 tablespoon vegetable oil
  • 2 teaspoons chili powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne

Preheat oven to 350°F. In mixing bowl, combine all ingredients. Spread in large baking pan. Bake in preheated oven for 30 minutes, shaking pan occasionally, until peanuts are lightly browned.

Makes about 3-1/4 cups.

spanish almonds

Yes, these are the almonds that we serve at Sizzleworks!

  • 1/4 cup olive oil
  • 1/2 pound raw or blanched whole almonds
  • 3 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • sea salt

Preheat oven to 450°F. In large bowl, toss oil, almonds, sage and rosemary. Spread almonds on a baking sheet lined with parchment paper if desired. Roast almonds for about 6 to 10 minutes, until golden brown and fragrant. Remove from oven and immediately sprinkle with sea salt. Serve with cocktails. Store in airtight container.

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