Aug 20, 2010

Sweet and Spicy Grilled NutsRecipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Rating: 5 stars

1 Reviews

Grocery List

Oil and Spices

  • 1 tsp extra-virgin olive oil
  • 1 tsp ground cayenne pepper
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 2 tsp hot chili oil
  • 2 tsp kosher salt
  • 1 tsp paprika

Condiments

  • 1 tbsp honey
  • 1 tsp Worcestershire sauce

Dairy

  • 2 tbsp unsalted butter

Other

  • 1 tbsp brown sugar
  • 2 cup raw unshelled pumpkin seeds
  • 1 cup roasted Spanish peanuts
  • 2 cup whole almonds

Special Equipment

  • 2 large disposable foil pans

Ingredients

Sweet Grilled Nuts

  • 1 cup raw unshelled pumpkin seeds
  • 1 cup whole almonds
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • 1 tablespoon packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cayenne pepper
  • ¼ teaspoon ground nutmeg

Spicy Grilled Nuts

  • 1 cup raw unshelled pumpkin seeds
  • 1 cup whole almonds
  • 1 cup 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

Instructions

  1. For 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 as much as possible, 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 sweet nut crunch ingredients and mix well. Evenly drizzle the mixture over the nuts and toss to coat. Return the pan to the grill and grill over indirect low heat, with the lid closed as much as possible, 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.

  2. For 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 as much as possible, stirring occasionally, until the nuts are fragrant and lightly toasted, about 15 minutes. Remove the pan from the grill and add the peanuts.

    In a small bowl whisk the remaining spicy nut ingredients. Evenly drizzle the mixture over the nuts and toss to coat. Return the pan to the grill and grill over indirect low heat, with the lid closed as much as possible, for 5 to 7 minutes more, stirring once or twice. Remove from the grill and spoon nuts onto paper towels. Allow to cool. If not serving immediately, store in an airtight container.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

M M

Great snack for a tailgate/game

This one is easy to prepare and the sweet and heat in combo is great in this one. The use of pumpkin seeds didn't impress me much but the recipe is great and can be used with any mixed nuts.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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