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Sweet and Spicy Grilled Nuts

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

Fuel Type:

  • People

    Serves 20

  • Prep Time

    15 mins

  • Grilling Time

    35 to 40 mins

Ingredients
Instructions

the Ingredients

20151023095348 Row Starters 1

Sweet Grilled Nuts

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

Spicy Grilled Nuts

  • Completed step 1 cup raw unshelled pumpkin seeds
  • Completed step 1 cup whole almonds
  • Completed step 1 cup roasted Spanish peanuts
  • Completed step 2 teaspoons hot chili oil
  • Completed step 1 teaspoon extra-virgin olive oil
  • Completed step 1 teaspoon kosher salt
  • Completed step 1 teaspoon paprika
  • Completed step 1 teaspoon Worcestershire sauce
  • Completed step ½ teaspoon ground cayenne pepper

Special Equipment

  • 2 large disposable foil pans

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Instructions

  • 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, 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.
  • 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, 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.

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