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Spicy Nuts Recipe!

Who can resist a tantalizing bowl of spicy nuts? Barring any severe nut allergies, I’d wager the answer is that nobody can resist spicy nuts! Especially these magical nuts spiced by my men’s group friend, Alex. Alex has been doing all kinds of nut spicing over the years, and I think he’s come up with a winning recipe. It’s simple, not too fussy, and goes great with a little bit of bourbon or other evening beverage. My wife Kendra can’t get enough of these nuts.

The secret to this recipe, I think, is to get your nuts nice and toasted in the oven before anything else. When your house starts to smell like nuts, you know you’re on the right track. Don’t burn them though! That would be the wrong track. Once the nuts emerge from the oven, Alex tosses them in a pan with spices and bourbon mixed with sugar and vanilla which helps give the whole mixture a delicious sweet & spicy combo. You’re going to love Alex’s nuts!

Here’s Alex showing how it’s done:

Spicy Nuts Recipe:

    1.5 Cups raw pecans
    2 Tbs. Macadamia nut oil. (or peanut or vegetable will do in a pinch)
    Splash of sesame oil
    1/4 Cup Bourbon
    2 Tbs Sugar
    1 tsp. vanilla extract
    Kosher salt and fresh cracked pepper

One thing about serving nuts is that you really need the right dish. Kendra and I got this monkey nut dish as a gift once, and we just love the way the monkeys lord over the nuts in the bowl below.

A lovely nut dish, with monkeys.

A lovely nut dish, with monkeys.

You can also use the bowl for fruit if you’d like, but really, it’s about spicy nuts!


Deviled Eggs (with Sriracha!)

They say the Devil is in the details, but when you do it right, he can also be in your eggs! I can’t think of an appetizer I enjoy more than deviled eggs, especially with a nice glass of something after a good day’s work at the shop. My wife, Kendra, also loves these eggie treats, and I’ve see her wolf down a whole tray of these buggers at our annual “Egg-Off” benefit for our local retirement community. And then there was that one time at Easter…

Anyhow, Dana, our guide in egg devilry, brings the heat to this particular recipe with the addition of the Rooster sauce, Siracha. And it’s a great addition! There are so many ways to make a good deviled egg, but really the secret comes in hard boiling your eggs the right way. The boiling technique that Dana share truly results in creamy yolks with no discoloration, and if you use slightly older eggs (not ones just from the store) you’ll have an easier time peeling them. Give it a try and have fun creating your own special take on deviled eggs!

Here’s how it goes:

Dana’s spicy Deviled eggs recipe:

    6 Perfectly hard boiled eggs
    2 Healthy Tbs. of good mayonnaise
    1 Tbs. of dijon mustard
    1 Tsp Sriracha (or more or less if you’re feeling spicy)
    1 Tsp spanish paprika
    1 squeeze lemon juice
    Salt and Pepper to taste