Nuts Charamusca Recipes

SALTED CARAMEL NUTS

Steps:

• Preheat the oven to 350 degrees.
• Combine the nuts on a sheet pan, spread them out, and roast them for 7 minutes, until they become fragrant. Set aside to cool.
• After the nuts are cooled, place the sugar and 1/4 cup of water in a medium (10-inch) saute pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts -- from this point on, don't stir the caramel, swirl the pan! Don't worry -- the mixture may look as though it's crystallizing. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. (Careful -- the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated.
• Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they're completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much.

NUTS CHARAMUSCA

Steps:

• Grate the Piloncillo with a normal cheese grater until you get the two cups. If you don´t have Piloncillo use the brown sugar.
• In a saucepan on a low temperature melt the first three ingredients stirring constantly with wooden spoon.
• Let it boil for aproximately 7 minutes or until a tough string of caramel is formed when you lift the spoon up . Remove from heat.
• Grease a long mold and pour the caramel trying to have it cover the whole mold trying to extend the mixture as far as you can. Meanwhile lubricate your hands with a little butter.
• When the mixture begins to cooldown , fold the corners towards the center trying not break them. As soon as the temperature pemits it try to form a ball with the caramel.
• Divide into several chunks, stretch and roll it a few times.
• Stretching it out several times before it cools, then dust with chopped nut. (the recipe doesn't specify which type of nuts. Almonds, Macadamians etc will work).
• Finally, give them a little twist to give it their "typical" form. They will look like a licorice stick only wider. A spiral staircase.
• Wrap each one in the waxed paper.
• Enjoy!

CHARMOULA

Steps:

• Stir cumin in small skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar. Add garlic; pound with pestle until paste forms. Transfer to bowl. Mix in cilantro and next 4 ingredients. Stir in olive oil. Season with salt and pepper. Do ahead Can be made 2 days ahead. Cover; chill. Let stand at room temperature 1 hour before serving.

SWEDISH NUTS II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat egg whites until soft peaks begin to form. Add sugar, salt and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.
• Melt butter in a 9x13 inch baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
• Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks!

CHAAT MASALA MIXED NUTS WITH CORNFLAKES

Steps:

• Whisk chaat masala, cayenne, and sugar in a small bowl to blend. Combine cornflakes, almonds, cashews, and pecans in a medium bowl.
• Heat oil in a large saucepan over medium. Add cornflake mixture and toss to coat. Cook, tossing often, until fragrant and beginning to turn golden brown, about 5 minutes.
• Transfer cornflake mixture to a rimmed baking sheet and sprinkle half of chaat masala mixture over; toss to coat. Sprinkle remaining chaat masala mixture over and toss to coat again. Let cool, then transfer to a large bowl. Do ahead: Nut mix can be made 1 week ahead. Store airtight at room temperature.

PUNCH FOR KIDS

Steps:

• Freeze one litre lemon lime soda and one can of fruit cocktail in a ring mold. If you do not have a ring mold just freeze in several small plastic containers. Freeze overnight.
• At serving time put the frozen ring mold into a large punch bowl.
• Slowly add the rest of the sodas and grape juice.
• Add the second can of fruit cocktail.
• Using an ice cream scoop, add the rainbow sherbet.
• This stuff gets better the more the sherbet melts - looks awful, but yummmmmmmmy!