Garlic Buttered Nuts
Submitted by btchychick
Garlic buttered nuts pan-fried in butter, oil, and crushed garlic until golden and crisp. Blanched almonds and skinned peanuts finished with rock salt for a warm party snack.
YIELD
8 servingsPREP
10 minCOOK
5 minREADY
15 minWarm, garlicky, and impossibly addictive, these pan-fried nuts are the kind of snack that empties a bowl before you can set it down. Almonds, peanuts, or a mix of both get tossed in hot butter and oil with crushed garlic until they turn golden and fragrant.
Blanching the almonds in boiling water and rubbing the skins off the peanuts before frying gives every nut a clean, smooth surface that crisps up evenly. Skin-on nuts absorb less of the garlic butter and don’t get that same satisfying crunch.
Three to five minutes in the pan is all they need. Drain them on paper towels while they’re still sizzling and hit them with rock salt immediately so it sticks to the warm surface.
Kitchen Tips
- Use a heavy pan for even heat distribution. Nuts burn fast in thin pans
- Keep the heat moderate and toss frequently. They go from golden to scorched in seconds
- Drain on paper towels right away so they don’t sit in grease and go soggy
- Serve warm for the best flavor and crunch
Variations
- Add a pinch of cayenne to the salt for devilled garlic nuts with a spicy kick
- Toss in raw cashews along with the almonds and peanuts for a luxury mix
- Sprinkle with smoked paprika and flaky sea salt for a smoky version
Ingredients
Directions
Loosen and remove the almond skins by pouring boiling water over them and refreshing in cold water.
Rub the brown skins off the peanuts.
Melt the butter and oil with the garlic in a heavy frying pan and toss the nuts in it over a moderate heat for 3 to 5 minutes or until they are crisp and golden.
Drain on kitchen paper towels and sprinkle with rock salt.
Serve warm.
VARIATION: For Devilled Garlic Nuts, add a little cayenne to the salt.
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