Roasted nuts
Recipe
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15 minutes
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100 minutes
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115 minutes
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1,5 kg pieces
Can’t get enough of freshly roasted nuts? Now you can roast them yourself in your Big Green Egg. It’s easier than you might think, when you use the Rotisserie and the Rotisserie Tumbler Basket. Thanks to the combination of rotisserie and basket, the nuts rotate continuously in your kamado, ensuring that they cook evenly. To give the nuts a little extra flavour, simply add a handful of smoking wood at the beginning of the cooking process. It’s that easy!
INGREDIENTS
- 500 g raw cashew nuts
- 500 g raw macadamia nuts
- 500 g raw almonds without skin
- 2 tbsp olive oil
- 1 tbsp ras el hanout
- Fine sea salt, to taste
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to a temperature of 90°C.
- Scatter the cashews, macadamia nuts and almonds in a bowl and drizzle with the olive oil. Sprinkle with the ras el hanout and mix well.
METHOD
- Insert the rotisserie skewer through the Rotisserie Tumbler Basket, tighten the bolts and add the nuts. Place the rotisserie ring on the ceramic base. Place the rotisserie skewer with the basket in the ring and insert the pin of the skewer into the motor. Sprinkle a handful of Cherry Wood Chips on the glowing charcoal and close the lid of the EGG. Turn on the motor and let the nuts smoke and cook slowly for about 1 hour.
- Bring the temperature of the EGG to 170°C and let the nuts roast for about 30 more minutes until nicely coloured.
- Turn off the rotisserie motor and remove the skewer and basket from the EGG. Open the basket and transfer the nuts to a bowl. Sprinkle with fine sea salt to taste.
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