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Garlicky Habanero Macadamia Nuts


Garlicky Habanero Macadamia Nuts

“Most North Americans think habanero = fire,” Rick Bayless writes in “Fiesta at Rick’s” (W.W. Norton & Sons, $35). “I think habanero = aroma of tropical fruit and flowers … plus some pretty searing heat. By roasting habaneros (along with garlic) and blending them into seasoning, we’ve already mitigated their heat without doing too much damage to that beautifully aromatic flavor. Adding a touch of honey soothes the heat to a very manageable glow.

“Still scared about using habaneros? Try using two or three serrano (or two small jalapeño) chiles instead. And if your macadamia nuts come salted, cut the salt in the seasoning by half.”

These can be made a week in advance and stored in an air-tight container before servings.

Garlicky Habanero Macadamia Nuts (Macadamias al Chile Habanero y Ajo)

6 garlic cloves, unpeeled
1 to 2 fresh habanero chiles, stemmed
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon salt
3 cups (about 1 pound) roasted macadamia nuts

Turn on the oven to 350 degrees. In a dry skillet, roast the unpeeled garlic cloves and chiles over medium heat, turning them regularly until soft and blotchy-blackened in spots, about 10 minutes for the habanero, 10 to 15 minutes for the garlic. When the garlic is handleable, peel off the paper skin. In a mortar or small food processor, combine the garlic and habanero. Pound or process to as smooth a mixture as possible. Add the oil, honey and salt and pound or process to incorporate thoroughly.

In a large bowl, combine the macadamias and flavoring, stirring to coat the nuts thoroughly. Spread the nuts on a rimmed baking sheet and bake —stirring occasionally — until the nuts are toasty smelling and the flavorings have formed a shiny, dryish coating, about 20 minutes. Cool.

Makes about 3 cups.

From “Fiesta at Rick’s” by Rick Bayless with Deann Groen Bayless

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A Trio of Spiced Nuts Brightens Any Fiesta


A trio of spiced nuts.

During Fiesta or any party time of the year, it helps to have a few recipes you can make ahead and be able to serve whenever guests drop by.

And what goes better with margaritas than something with a little bite?

I recently tried three spiced nut recipes from celebrity chef Rick Bayless, which he has included in his new cookbook, “Fiesta at Rick’s” (W.W. Norton & Son, $35). Each one can be made in advance and stored in an air-tight jar until needed.

A few words to the wise when it comes to making any candied or spiced nut. Don’t let your attention stray, or you could end up with a burnt tray of nuts. If you don’t know if the nuts are ready yet, err on the side of caution and removed them sooner than later. The heat of the cookie sheet will continue to cook the nuts even after it has left the oven.

Chilied peanuts with toasted pine nuts

When I made Garlicky Habanero Macadamia Nuts, I left them on the tray for a second or two too long, and the color darkened. They weren’t burnt, but they weren’t as pretty as they could have been.

My test of the Chipotle-Roasted Almonds also had a little too much sauce on them, which make the nuts sticky in the humidity. The flavor was great, but make sure your almonds are sparingly coated. If they feel too gooey going into the oven, then you may want to add a few more almonds into the mix. (You might also want to blanch the almonds first, a step I forgot somewhere along the way.)

Most importantly, get creative. Recipes are guides, not blueprints. For the Chilied Peanuts and Pumpkin Seeds, I didn’t have pumpkin seeds to go with the spiced peanuts, but I did have pine nuts. I toasted the same amount and tossed them into the mix. You could use anything from buttery Chex Mix to tiny pretzels to fried peas, and get good results.

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