Print
Mexicaanse borrelnootjes

Smoky Mexican BBQ nuts

The soft sunbeams of indian summer! A cold beer and a whispering fire! The perfect setting for aperitif with these delicious Smoky Mexican BBQ nuts. I've paired it with the delicious Bale Ale with it's citra notes. A lovely session IPA perfect for aperitif or gameday!

Ingredients

  • 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

Instructions

  1. 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.

  2. Mix the other ingredients except for the lime zeste.
  3. After two hours raise the temperature of your BBQ to medium heat (about 150°C)
  4. 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.

  5. Spread the smoky Mexican BBQ nuts on a parchment paper and let them dry and cool down to crisp up again.

Serve with a cold beer or aperitif. An IPA or Geuze will do a great job along the citrus notes in this recipe.

Recipe Notes

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.