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
- 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
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.
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.
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.