Cocktail perfect! Jamaican Jerk Spiced Nut Mix, by Sue Moran of Theviewfromthegreatisland.blogspot.com
This blistering city summer gets us hankering for warm breezes in our hair, soft sand between our toes, and delicious regional cuisines. Instead of concentrating on work, we found ourselves fantasizing about an island vacation…somewhere divine, like the gorgeous beaches of Jamaica. And, because we are also constantly thinking about food, the next natural thought after Jamaica was, “oh, Jerk spices, yummy!”
Unfortunately, there was nary a Jamaican beach nor restaurant in the horizon for us, but that didn’t mean we couldn’t bring a taste of it to our tiny apartment. So, the challenge arose, how to get the warm heat of Jerk spices into a dish suitable for summer? Something with heat, but also heat-friendly.
Enter the AMAZING Jamaican Jerk Spiced Nuts, by blogger/chef extraordinaire Sue Moran from “The View From Great Island”!
This recipe works on so many levels, it’s amazing. Perfect as a poolside snack with a chilled soda, or for summer cocktails at sunset, these jerk spiced nuts give us a bold taste of the Islands and take old boring cocktail nut mixes to the next level. And her personal twist to the traditional jerk spices of adding a bit of brown sugar to offset the heat, and lemon for contrasting tang? Culinary genius!
Heaven! And definitely tropical and exotic!
Spice set-up: all the ingredients for a fabulous jerk spice mix. Photo by: Sue Moran, www.theviewfromthegreatisland.blogspot.com.
- 5 cups mixed raw nuts (Sue used walnuts, peanuts, pistachios, pecans, macadamias, cashews, hazelnuts and almonds)
- Jerk Spices
- 3 Tbsps. coconut oil (Sue used virgin oil)
- 1 Tbsp. brown sugar
- juice of 1/2 lemon
- 1 Tbsp. ground dried red peppers
- 1 Tbsp. ground allspice
- 1 1/2 tsps. smoked sea salt
- Zest of 1 lemon
- 1 tsp. fresh thyme leaves
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. cinnamon
- 1/2 tsp. garlic powder
- Put the nuts in a large skillet and roast them for about 15 minutes over medium heat. Stir them often, and shake the pan gently. After about 10 minutes you should start to see a hint of color on the nuts. You will hear the crackle of skins crisping, and begin to smell the aroma. Continue roasting for another 5 minutes, being extra careful not to let them burn. Don’t walk away; nuts can burn in an instant.
- Gently transfer the nuts onto a baking sheet.
- In the same pan, add the oil, sugar and lemon juice. Heat until sizzling, and all the sugar is dissolved.
- Add the nuts and the rest of the spices back into the pan and continue to roast for a few more minutes, stirring to combine everything.
- When the nuts have absorbed all the liquids, transfer them to a parchment lined baking sheet and spread them out to cool.
- After they have cooled you can store them in an airtight container.
- Just before serving, heat the nuts on a dry baking sheet at 300 for about 5 minutes. Serve warm.
We are eternally grateful to have found this recipe for, THANK YOU, Sue, for letting us share it with our readers! For more fabulous recipes by Sue, along with gorgeous and instructive pictures, go to her blog at www.theviewfromthegreatisland.blogspot.com. To view her original recipe click here.
Products from this post:
Jamaican Jerk Spice >
Ginger powder >
Ground Cloves >
Saigon Cinnamon, ground >
Garlic Powder >
Smoked Sea Salt >
Brown sugar >
Macadamia nuts >