Blink. The holidays are here!
Christmas is truly upon me. I just put two of my treasures on a plane with a simple holiday gift tucked into their carry-on bags. Let’s all just moan and play the pity violin because they spend each winter working in the islands.
Sun, sand…and very hard work. No, really, it is very hard work they do!
Anyway. I won’t see them until next spring and that’s that.
Airline rules being what they are, guess how much space they had in their luggage for one last gift to be tucked away.
In my old age, I try to be careful and thoughtful in my gifting, especially during the holidays. These friends have plenty of what they need and want, and they are going to an island. The travel part is the only miserable portion, so I figured making a snack that could be wiggled through security and disposed of before trying to get through customs on the other end was the way to go.
I decided to go ahead and knock out a few more gifts for my list because, well, Siracha. There are a few million recipes for Siracha Spiced Nuts out there. I know because I Googled it. And everyone has an opinion. Egg whites, butter, or olive oil? Sea salt or kosher salt? Honey or brown sugar?
Here’s the deal. I have made a small boatload of spiced nuts in all the years I have been entertaining and cooking for the public. I use what I have. No one has ever looked at me and asked what exactly was in the recipe. All I have ever seen is the whites of their eyes and a blur of hand to mouth.
Because, damn. So addictive.
I actually took the time to make an effort for some measurements for this recipe, but all you need to know as you work your way through all the other recipes out there in Internet-land is this:
Fat + Sweet + Heat + Salt = OMG.
That is true for nuts, pork, and a variety of vegetables.
By the way, I’m pretty certain these were a hit because I received an “OMG the nuts!” text message and the plane had not even left yet. .
- Oven 400 degrees
- Sheet pan covered with a Silpat or well-oiled parchment paper
- 4 cups of whole raw nuts
- 1 Tbsp. butter or olive oil
- ¼ cup Siracha
- ¼ cup plus 1 Tbsp. honey, divided
- 1 ½ tsp. Kosher salt, divided
- Melt butter or heat olive oil and combine in a large bowl with the honey. Stir until the honey is dissolved.
- Add the Siracha and the 1 tsp. salt and stir.
- Add the nuts and stir to coat well.
- Spoon the nuts into a fine mesh sieve and allow the excess Siracha mixture to drain back into the bowl.
- Spread the nuts out in an even layer on the pan and allow to air dry for 10 minutes.
- Drizzle the remaining 1 Tbsp. honey over the nuts to help create a shiny glaze as they cook.
- Place in the hot oven for 10 minutes.
- Remove from the oven and sprinkle with remaining ½ tsp. kosher salt. Stir the nuts to break them up and distribute the salt.
- Allow to cool for 15 minutes and then try not to eat them all before you portion them into gift bags or bowls for your party.