Catahoula and Sazerac Spiced Nuts with California Raisins

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Catahoula and Sazerac Spiced Nuts with California Raisins

 


Brandy-flamed California raisins and nuts with spices.
INGREDIENTS
Herb Oil
6 tablespoons olive oil
1 ounce Parmesan rind
3 cloves garlic; smashed
1 small branch rosemary
Spice Mix
2 tablespoons kosher salt
2 teaspoons ground cumin
1/2 teaspoon ground cayenne
1 teaspoon ground coriander
Raisins
2 tablespoons brandy
1-3/4 cups California raisins
1-3/4 cups California golden raisins
Nuts
8 ounces raw peanuts - not roasted
8 ounces raw pecan halves
8 ounces raw pistachios
8 ounces raw cashews
8 ounces raw walnut halves
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
PROCEDURE
Herb Oil
Prepare at least 4 days or up to 3 weeks in advance.
In a small saucepan, heat the olive oil to 120°F. Add the Parmesan rind, smashed garlic and rosemary branch. Remove pan from the heat and transfer the mixture to a container with a tight-fitting lid. (There should be as little contact with air as possible so make sure the container can hold the volume without too much room to spare). Refrigerate and allow the mixture to infuse for at least 4 days.
Spice Mix
Combine spices in a small bowl and reserve. In a small pan, flame the brandy; add the raisins; reserve.
Nuts and Serve
Preheat oven to 300°F.
Place the nuts in separate bowls. Toss each with some herb oil. Roast the nuts separately (one type per baking sheet), until the nuts are a toasty brown color, about 6-10 minutes, depending on the type. Taste to make sure the raw texture is now crunchy.
Once all the nuts are roasted, combine them together with the spice mix and chopped herbs. Mix in the brandy-flamed raisins. Enjoy with your favorite cocktails.