Muhammara

© Katherine Stetson

Serve with homemade Paratha or other flatbreads.

For 1 ¼ cups:

  • 1 cup roasted red peppers, homemade or jarred
  • ¾ cup walnuts, lightly toasted
  • ¼ fresh bread crumbs
  • 2 tablespoons olive oil
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • ¾ teaspoon cumin seed
  • ½ teaspoon cayenne
  • ½ teaspoon paprika
  • 2-3 garlic cloves, roasted
  • Chopped flat leaf parsley and pomegranate arils, for garnish

In a food processor fitted with a steel blade, process all ingredients except olive oil. When mixture is blended, drizzle in the olive oil while the motor is running. Refrigerate for a few hours prior to serving.

Candied Walnuts

© Katherine Stetson

For a spicy version add a sprinkle of cayenne.  For a sweet/salty version, add a sprinkle of sea salt.

  • ¼ cup brown sugar
  • ¾ cup walnut halves and pieces

Line a cookie sheet with parchment paper for cooling the nuts.

Melt brown sugar in a non-stick skillet over medium heat.  Add walnuts and mix briefly with a rubber spatula until walnuts are evenly coated.

Pour mixture onto the parchment paper and quickly separate the pieces.  Allow to cool.  Store in a tightly closed container.

Peanut Butter

© Katherine Stetson

Peanut butter is so easy to make that it’s not really a recipe.  Add in some honey or extra sea salt as per your preference and Jiffy’s got nothing on you!

  • 2 pounds roasted peanuts in their shells
  • peanut oil
  • sea salt, to taste
  • drizzle of honey, to taste

Shell and skin peanuts.  Put peanuts into a food processor fitted with a steel blade and process/pulse to desired consistency, adding a drizzle or two of peanut oil along the way.  Flavor with a bit of sea salt or honey or enjoy it in its simplest form.

Store in the refrigerator.

Herb Roasted Spiced Nuts

© Katherine Stetson

Dangerously addictive!  Use any combination of nuts you like, but watch pecans carefully because they scorch quickly.

Makes two cups.

  • ½ cup raw peanuts
  • ½ cup raw pecan halves
  • ½ cup raw walnut halves
  • ½ cup raw almonds
  • 1 tablespoon light brown sugar
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon finely chopped fresh rosemary
  • ¾  teaspoon sea salt
  • ½  teaspoon cayenne pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon freshly cracked pepper
  • ¼ teaspoon cinnamon
  • 1 ½ tablespoons unsalted butter, melted

Preheat oven to 375 degrees.

In a medium bowl combine all spices and herbs and brown sugar and mix with a fork.  Stir in the melted butter.

Scatter nuts on a baking sheet lined with parchment paper and roast for 10-12 minutes.

Pour hot nuts over spice mixture and toss with a spatula until nuts are evenly coated.  Return nuts to the parchment paper and allow to cool.

Five-Spiced Nuts

© Katherine Stetson
  • 1 egg white
  • 1 tablespoon water
  • ½ pound pecans
  • ½ pound walnuts
  • 1 cup sugar
  • 1 teaspoon sea salt
  • ½ teaspoon cinnamon
  • ½ teaspoon 5-spice powder

Preheat oven to 275 degrees.  Line a baking sheet with parchment paper.

In a large bowl, whip all ingredients except nuts until frothy.  Add nuts and stir to coat completely.  Pour onto prepared baking sheet and spread the nuts evenly over the parchment paper.

Bake for one hour, stirring every 15 minutes, until nuts are completely dried.  Cool and store in an airtight container.

Copyright © Katherine Stetson, all rights reserved.