android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Sweet and Spicy Grilled Nuts

  • People

    Serves 20

  • Prep Time

    15 mins

  • Grilling Time

    35 to 40 mins

  • People

    Serves 20

  • Prep Time

    15 mins

  • Grilling Time

    35 to 40 mins

the Ingredients

20151023095348 Row Starters 1
  • Sweet Grilled Nuts
  • 1 cup / 130 grams raw unshelled pumpkin seeds
  • 1 cup / 140 grams whole almonds
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cayenne pepper
  • ¼ teaspoon ground nutmeg
  • Spicy Grilled Nuts
  • 1 cup / 130 grams raw unshelled pumpkin seeds
  • 1 cup / 140 grams whole almonds
  • 1 cup / 110 grams roasted Spanish peanuts
  • 2 teaspoons hot chili oil
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon ground cayenne pepper

Special Equipment

  • 2 large disposable foil pans

Instructions

  • 01For the Sweet Grilled Nuts Prepare the grill for indirect cooking over low heat (250° to 350°F). Spread the pumpkin seeds and almonds evenly in a large disposable foil pan. Grill over indirect low heat, with the lid closed, until the nuts are fragrant and lightly toasted, about 15 minutes, stirring occasionally. Remove the pan from the grill.
    In a small bowl combine the remaining ingredients for the sweet grilled nuts and mix well. Drizzle the mixture over the nuts and toss to coat. Return the pan to the grill over indirect low heat, close the lid, and cook for 20 to 25 minutes more, stirring occasionally. Remove from the grill. Allow the nuts to cool in the pan for 1 hour. Break into bite-sized pieces. If not serving immediately, store in an airtight container.
  • 02For the Spicy Grilled Nuts Prepare the grill for indirect cooking over low heat (250° to 350°F). Spread the pumpkin seeds and almonds evenly in a large disposable foil pan. Grill over indirect low heat, with the lid closed, until the nuts are fragrant and lightly toasted, about 15 minutes, stirring occasionally. Remove the pan from the grill and add the peanuts.
    In a small bowl whisk the remaining ingredients for the spicy grilled nuts. Drizzle the mixture over the nuts and toss to coat. Return the pan to the grill over indirect low heat, close the lid, and cook for 5 to 7 minutes more, stirring once or twice. Remove from the grill and spoon the nuts onto paper towels. Allow to cool. If not serving immediately, store in an airtight container.
Ingredients
Instructions

let's Gear up

Recommended Tools