Recipe

Catahoula and Sazerac Spiced Nuts with California Raisins

by: Chef Jan Birnbaum

Brandy-flamed California raisins and nuts with spices.

Details

Serves:
Serving size: servings

INGREDIENTS

Herb Oil

6 tbsp. olive oil
1 oz. Parmesan rind
3 cloves garlic; smashed
1 small branch rosemary

Spice Mix

2 tbsp. kosher salt
2 tsp. ground cumin
1/2 tsp. ground cayenne
1 tsp. ground coriander

Raisins

2 tbsp. brandy
1-3/4 c. California raisins
1-3/4 c. California golden raisins

Nuts

8 oz. raw peanuts - not roasted
8 oz. raw pecan halves
8 oz. raw pistachios
8 oz. raw cashews
8 oz. raw walnut halves
2 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh thyme

PROCEDURE

Herb Oil

Prepare at least 4 days or up to 3 weeks in advance.

In a small saucepan, heat the olive oil to 120°F. Add the Parmesan rind, smashed garlic and rosemary branch. Remove pan from the heat and transfer the mixture to a container with a tight-fitting lid. (There should be as little contact with air as possible so make sure the container can hold the volume without too much room to spare). Refrigerate and allow the mixture to infuse for at least 4 days.

Spice Mix

Combine spices in a small bowl and reserve. In a small pan, flame the brandy; add the raisins; reserve.

Nuts and Serve

Preheat oven to 300°F.

Place the nuts in separate bowls. Toss each with some herb oil. Roast the nuts separately (one type per baking sheet), until the nuts are a toasty brown color, about 6-10 minutes, depending on the type. Taste to make sure the raw texture is now crunchy.

Once all the nuts are roasted, combine them together with the spice mix and chopped herbs. Mix in the brandy-flamed raisins. Enjoy with your favorite cocktails.

Nutrition Information (per serving)

Calories 500(64% from fat); Total Fat 37g (sat 4.5g, mono 13g, poly 4g); Cholesterol 0mg; Protein 11g; Carbohydrates 34g; Fiber 6g; Iron 3mg; Sodium 600mg; Calcium 76mg