We`re getting ready for HomeEc at the Avro (tomorrow night); time to throw together some bar snacks. I am so thrilled with how these turned out:
Before sharing the recipe, a note about the heat. We used our homemade dehydrated roasted jalapenos. We turn them into a powder before adding them to the nuts. These are not your Papa`s jalaepnos – they are fiery hot (I believe the roasting brings their oils out and the dehydrator concentrates them). You can do this recipe without them – just substitute cayenne or chilli flakes (or make a mix of both in a coffee grinder). You could also add some dried ancho chilli or dry chipotle which will also add the smoky flavor. But do add more than your comfortable with – the other ingredients will come together to make it all make sense.
Ingredients (recipe will scale well)
- 5 cups of nuts (and will do; we used pecans, walnuts and almonds)
- 9 tablespoons of maple syrup
- 1 tablespoon of coffee (ground fine)
- 2.5 teaspoons of smoked salt (I used a smoked coarse salt)
- 2 teaspoons of dried fire-roasted dehydrated jalapeno (you could easily substitute this per the recommendations above)
- Turn your oven to 325
- Line a large cookie sheet with parchment paper.
- Spread your nuts on the sheet (I started mine in a bowl but the sheet will help ensure that all of your ingredients roast; I left about half a teaspoon of maple syrup in the bowl I mixed them in).
- Pour the maple syrup on the nuts and mix them around – try to get maple syrup on all of them (there`s lots).
- Add your dried ingredients to the nuts and stir.
- Place in the oven for 30 minutes – stirring every 10 minutes.
- Once the roasting is complete, immediately pour them into a bowl (failing to do so will result in an awful mess with your nuts stuck to the parchment paper).
- Eat them while warm or allow them to cool (stirring every 5 minutes or so until cool to stop them from lumping up).
They are quite sticky – butthat`s half the fun!