This recipe for buttered nuts is a small adaptation of a recipe from “How to Cook Everything,” by Mark Bittman, pg. 17. NY: Macmillan, 1998. It’s so simple, that you just won’t believe how good it is … unless you’re familiar with Bittman, in which case you’ll know that of course it’s going to be good.
What you need for 3 cups, serving at least 8:
4 Tbs butter, divided
2 tsp chili powder
1 cup shelled, roasted, salted pistachios, divided
1 cup raw cashews, divided
1 cup raw almonds, divided
Kosher salt, to taste
Cayenne pepper, to taste
2½ tsp Garam Masala
Brown sugar, to taste
Black pepper, to taste
How to do it:
- Put half the butter in a large skillet and turn the heat to medium-low. Pour the chili powder over the butter and let it sit there as the butter melts.
- Once the butter’s melted, stir the powder and butter together with a spatula. Add half the pistachios, half the cashews, and half the almonds. Stir. Cook, stirring frequently at first, and then constantly, until the nuts are toasted, the butter’s reduced, and the pan starts to smoke even on lowest heat, about 10 minutes.
- Scrape the nut mixture into a mixing bowl and immediately season with salt. Stir in cayenne, and taste to correct seasoning. Spread nut mixture on a baking sheet and allow to cool completely. Check seasoning again once the nuts are fully cool.
- Meanwhile, clean and dry the skillet. Repeat the process with remaining butter and nuts, this time using Garam Masala. Season with salt, as before, but don’t use cayenne. Instead, once the nuts are fully cool, give them the barest sprinkling of brown sugar and a few cranks of the grind with black pepper.
You can keep the nuts tightly sealed at room temperature for several days. Freeze for long-term storage.
Notes:
You could swap in whatever nuts you like. What I like about the mixture I used is its overall color, plus the unique texture and flavor that each of the nuts brings to the mix.
I like kosher salt for this recipe because it’s so easy to handle with your fingers, and to see when you’re adding it. It will take a lot of salt to season these nuts, but I nonetheless recommend that you salt lightly and taste often, with plenty of time in between tastings so that your impression is unbiased.
If you’re doing this for a party, you may want to reduce the amount pistachios to ½ cup, and then avail yourself of a fourth nut … perhaps hazelnuts or walnuts. You could then use pistachios in only one of the preparations, and the other nut in the other. That would give your guests a way to visually distinguish the two mixes.
Sautéed, Buttered Nuts – Two Ways
Credit for images on this page: Make It Like a Man! Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything.
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Gah! I need you to have the print function on these recipes!!! Okay, I’ll print them the old fashioned way – cut and paste. Thank you!!! ( I find the toasted nut recipes using egg whites a pain in the ass.)
mimi rippee recently posted…Wild Rice and Pecan Pancakes
Good advice, Mimi. I’m sure that’s some kind of plug-in. I’ll have to look into it.
These look so addictive! I would probably eat the whole batch before I even realize it LOL
angiesrecipes recently posted…Roasted Red Cabbage Wedges with Walnuts and Bay Leaves
I know what you mean. They’re rich, though.
Excellent nut preparation here, Jeff! I’m intrigued by that generous amount of Garam Masala in there. Sounds like a fun addition to roasted nuts. How would you feel about some crumbled bacon mixed into these?
David @ Spiced recently posted…Philly Cheesesteak Omelet
Oh my God, how did I not think of that! You’re a genius!
These sound delicious and I love the bits of green from the pistachios! Great for the holiday season. 🙂 ~Valentina
Yeah, it’ll be here before you know it!
I love nuts prepared this way! I often toss everything together in a bowl, then roast in the oven. But the stovetop method is faster. Best thing about this sort of dish is the spicing varieties are endless. Good stuff — thanks.
John / Kitchen Riffs recently posted…Pumpkin Gratin
You’re welcome!
I love Mark Bittman, I met him a couple of years ago when I cooked for him promoting his newest cookbook (at that time), How to Cook Everything Vegetarian. The man is a true gentleman and he was so complimentary. I also spoke to his daughter who manages him and she was lovely too. And you are absolutely correct: if you’re familiar with Bittman, in which case you’ll know that of course it’s going to be good. I cooked about 4 or 5 recipes out of his book with ingredients I had never heard of and they were pretty damn delicious! This gem is definitely going on my entertaining list in the near furture.
Eva Taylor recently posted…Fresh Fig Scones
I envy you! I also have the veggie cookbook, and it’s fantastic.
Jeff, roasted nuts are always a crowd-pleaser, especially around the holidays. I’m also liking David’s bacon idea. But, the Garam Masala is what has me wanting to try these.
Ron recently posted…Oh What a Summer – the move…
I recommend them. Very tasty.
Jeff,
This sounds rich and delicious. I’ve never tried roasting my own nuts. Will give it a try!
Awesome! I’m sure you’ll love it.
We need to make these buttered nuts, they are calling our names!
Oh, they’re so good. I put half of them in the freezer, by the way, and they were just as good as fresh when I thawed them.
Can’t wait to try this recipe Jeff! thanks for sharing…..:)
Bittman is so perfectly simple without taking any flavor shortcuts! GREG
Garam Masala – I like it!! I could easily eat a bowl of these in one sitting.
It’d be easy to do. They’re so good.
The simpler the better. And really pertains well to nuts. And I love nuts…of all kinds!
Abbe@This is How I Cook recently posted…Green Chile New Mexican Style
Thanks, Abbe!