Recipe

Catahoula and Sazerac Spiced Nuts with California Raisins

by: Chef Jan Birnbaum

Brandy-flamed California raisins and nuts with spices.

Details

Serves: 20
Serving size: 1/2 cup

INGREDIENTS

Herb Oil

6 tbsp. olive oil
1 oz. Parmesan rind
3 cloves garlic, smashed
1 rosemary sprig

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
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 small saucepan, heat olive oil to 120°F. Add the Parmesan rind, smashed garlic and rosemary sprig. Remove pan from the heat and transfer the mixture to a container with a tight-fitting lid. Refrigerate and let stand for at least 4 days.

Spice Mix

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

Nuts and Serve

Preheat oven to 300°F.

Place the nuts in separate bowls. Toss each with some herb oil. Roast each nut type on separate baking sheet, until toasty brown color, about 6 to 10 minutes. Combine nuts 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

This recipe is found in the following categories:

Professionals

Foodservice Recipes

First Course