Seasoned Nuts

Cajun Peanuts 

(serves 6)

3/4 t cayenne pepper
1 t dried oregano
2 t dried thyme
1 t garlic powder
1 t freshly ground black pepper
1 t salt
2 t peanut or olive oil
1 lb. plain, shelled, unsalted roasted peanuts

1. . Preheat oven to 350 degrees F.

2. . Grind all the herbs and spices together with a mortar and pestle or in a coffee grinder.

3. . In a saute’ pan over medium heat, heat the oil. Add the spices and stir for 2 minutes to toast.

4. . Remove the pan from heat, add the peanuts and toss until the nuts are coated thoroughly.

5. . Arrange the peanuts in a single layer on a baking sheet bake for about 10 minutes or until the nuts are golden, turning once.

Curried Cashews 

(serves 6)

1 t ground ginger
1 t dry mustard
2 t ground turmeric
1/2 t ground cardamom
1/2 t cayenne pepper
1/4 t ground cinnamon
1/4 t fennel seeds
1/2 t salt
2 T olive oil
1 lb. raw cashews

1. . Preheat oven to 350 degrees Fahrenheit.

2. . Grind all the spices and salt together with a mortar and pestle or in a coffee grinder.

3. . In a saute’ pan over medium heat, heat the oil. Add the spices and stir for 2 minutes to toast.

4. . Remove from heat, add the cashews, and toss until the nuts are coated thoroughly.

5. . Arrange the cashews in a single layer on a baking sheet, and bake for about 15 to 20 minutes, or until the nuts are browned, turning once.

Rosemary Almonds 

(serves 6)

2 t unsalted butter
2 T fresh rosemary, remove and discard stems before measuring
1 lb. whole almonds, preferably blanched (skin off)
1/2 t salt

1. . Preheat oven to 350 degrees Fahrenheit

2. . In a saute’ pan over medium heat, melt the butter Add rosemary and toss it in the butter for 30 seconds.

3. . Remove from heat, add the salt and almonds and toss until the nuts are coated thoroughly.

4. . Arrange the almonds in a single layer on a baking sheet place in the oven and toast for about 15 to 20 minutes, or until the nuts start to crackle, turning once.

I Am The Walnut 

(serves 6)

1/2 t ground cinnamon
1/2 t ground cloves
1/2 t aniseed
1/2 t ground ginger
1/2 t cayenne pepper
1 t dried thyme
1/2 t salt
2 T olive oil
1 lb. shelled walnut halves

1. . Preheat oven to 350 degrees Fahrenheit

2. . Grind all the herbs and spices together with a mortar and pestle or in a coffee grinder.

3. . In a saute’ pan over medium heat, heat the oil. Add the spices and stir for 2 minutes to toast.

4. . Remove from heat, add the walnuts and toss until the nuts are thoroughly coated.

5. . Arrange the walnuts in a single layer on a baking sheet and bake for 10 to 15 minutes, or until the nuts are golden, turning once.

le secret. .Be sure that the nuts are tossed thoroughly in the spices so that they are evenly coated.

the adventure club . .Make all four and have a nutfest.

garnish . .A smile.

suggested accompaniment . .Cocktails.

alternatives . .Buy mixed nuts in a can and go directly to party purgatory.

notes . .If you are making more than one variety, do not mix — serve in individual bowls.

guest assignment . .Nut bowl restocker.

hints for advance prep . .All varieties may be made up to 1 week in advance and refrigerated.

cooking apparatus . .A baking sheet.

serving apparatus . .Bowls.

prep time . .Ten minutes.

cooking time . .Twenty minutes.