Gerookte Mexicaanse borrelnootjes – lekker aperitieven
Bye bye Summer, welcome Indian Summer!! It almost sounds like I’m happy because summer’s gone? But I can’t hide my love for Indian Summer and the Autumn season. The gentle sunbeams heating your back while a whispering fire keeps your front from getting cold. Enjoying every last minute of sunshine before it turns dark. Just long enough for a last outdoor aperitif before heading inside to eat a nice piece of BBQ roasted meat! To make this moment even better, you might want to serve these smoky Mexican BBQ nuts along a fresh tasting beer! And for those football lovers, why not during the game? They are easy to make ahead, so what are you waiting for?
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- 1/2 cup cashew nuts
- 1 el honey
- 1/2 lime zeste and juice
- 1 tsp coarse salt
- 2 tsp paprika powder
- 2 tsp dried oregano
Prepare your BBQ for an indirect session at low heat (75-100°C) and smoke the cashew nuts for about 2 hrs. with the lid closed.
Mix the other ingredients except for the lime zeste.
After two hours raise the temperature of your BBQ to medium heat (about 150°C)
Stir the nuts into the mixture you've made and put them in a fire proof tray on the BBQ for 10-15 minutes. Stir every once a while to prevent them from burning.
Spread the smoky Mexican BBQ nuts on a parchment paper and let them dry and cool down to crisp up again.
Note: If you’re not able to keep your temperature low enough, no problem! Add the smokewood to the coals and you can bake/smoke the nuts at a temperature from about 150°C for 20-30 minutes. Make sure to stir every once a while to prevent the honey from burning.