My husband discovered chimmichurri by accident, when he came across a parsley sauce recipe for steak in Cook’s Illustrated. It wasn’t until much later that we discovered that this delicious sauce was essentially the famed Argentinian Chimmichurri. Like any traditional … Read more
If you like Buffalo-flavored things, these nuts are a must-try, low carb snack. They are simple to make, so it’s easy to whip up a batch for a party or on game-day. Or just for having around the house for snacking.
My husband couldn’t stop picking at them when he came home from work. I kept running my finger around the bowl where I’d tossed them together, the sauce was so tangy and good. And since they were nuts, instead of chicken, I didn’t run the risk of giving myself salmonella by doing so!
I will tell you a few things to keep in mind. First, skip putting in any hazelnuts – I only put some in my mix because I was short on almonds. But they don’t have the right flavor for the buffalo seasoning. They aren’t awful, just not as good as the other nuts.
The pecans are very good, because they impart a kind of sweetness that goes surprisingly well with the hot sauce.
Also, if you like your Buffalo-flavoring to be hot, put in extra cayenne. I would definitely put in more next time. The sauce tasted quite spicy after I’d mixed it all together, so I thought there was enough.
But in the roasting process, some seems to fall off the nuts so they lose a bit of heat. They are still really great, but not quite as hot as I would like them.
2 cups mixed raw nuts (pecans, almonds, cashews)
2 tbsp melted butter
2 tbsp hot sauce (Frank's Hot Sauce is the Buffalo wing standard)
1 to 2 tsp cayenne powder (or more, if you dare!)
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt
Preheat oven to 350F and line a baking sheet with parchment.
Mix all ingredients together in a medium bowl. Spread in a single layer on prepared baking sheet and bake 8 to 12 minutes, stirring occasionally.
Let cool on pan and serve.