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Peppered Mixed Nuts with Lemon and Capers

Do the unexpected with your nuts: Add some fried capers to the mix for a Mediterranean flair.

  • Yield: Makes about 9 cups

Source: Martha Stewart Living, December 2003

Ingredients

  • 3 cups capers
  • 1 quart canola oil
  • 6 cups assorted roasted, unsalted nuts (about 1 1/2 pounds)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons freshly ground pepper
  • 2 tablespoons finely grated lemon zest

Directions

  1. Preheat oven to 300 degrees. Drain and rinse capers, and transfer to a paper-towel-lined baking sheet; gently pat with more paper towels. Let dry completely, about 1 hour.

  2. Heat oil in a medium saucepan until it registers 350 degrees on a deep-fry thermometer. Carefully add 1/4 cup capers, and fry, stirring, until golden brown, about 3 minutes. Using a long-handled slotted spoon, transfer capers to a paper-towel-lined baking sheet. Adjusting heat as necessary to maintain oil temperature, continue adding capers in 1/4-cup batches until all capers have been fried. Reserve 2 tablespoons cooking oil; let cool.

  3. In a bowl, toss nuts with reserved oil, lemon juice, and pepper. Spread mixture evenly on a rimmed baking sheet. Toast in oven, stirring occasionally, until golden brown, about 25 minutes. Remove from oven; let cool, about 20 minutes. Sprinkle with lemon zest; toss with fried capers.

Cook's Notes

Mixture can be stored in airtight containers at room temperature up to 2 weeks.

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