Roasted Nuts
8 servings
60 minutes
Fried nuts are a fragrant and crunchy treat that comes from European culinary tradition. A sweet syrup infused with cinnamon and anise seeps into the nuts, filling them with warm and spicy notes. Frying them to perfection gives them ideal crunchiness, while a finishing touch of salt and chili powder adds zest and balance to the flavor. This delicacy is perfect for festive tables, cozy evenings with hot tea, or as an interesting snack with wine. It not only delights the taste but also immerses you in an atmosphere of traditions and home comfort, reminiscent of craft fairs and winter holidays where the aroma of sweet, crunchy nuts fills the air.
1
Pour 1.5 liters of water into a large pot with a thick bottom, add sugar, cinnamon, anise, coarsely ground chili, salt, and bring to a boil. Add all the nuts, bring to a boil again, cook for five minutes, drain the syrup, and let the nuts cool for half an hour.
- Sugar: 500 g
- Cinnamon: 3 pieces
- Star anise: 4 pieces
- Chili powder: 1 teaspoon
- Salt: 60 g
- Walnuts: 200 g
- Almond: 100 g
- Macadamia nuts: 100 g
- Cashews: 100 g
- Hazelnuts (forest nuts): 100 g
- Pistachios: 100 g
- Peanuts: 100 g
2
Fill a pot with frying oil halfway and heat it well. Stirring, fry the nuts in batches in the oil (for five to seven minutes) until golden brown.
- Deep-frying oil: 2 l
- Walnuts: 200 g
- Almond: 100 g
- Macadamia nuts: 100 g
- Cashews: 100 g
- Hazelnuts (forest nuts): 100 g
- Pistachios: 100 g
- Peanuts: 100 g
3
Remove and dry on a kitchen towel. Add salt and chili powder to taste.
- Salt: 60 g
- Chili powder: to taste