On 7/24/2012 7:57 PM, Sqwertz wrote:
> I've been making these a lot lately. The spice mixture works wonders
> on peanuts and cashews.
>
> Cashew Version:
> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>
> Peanut Version:
> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>
> (Pictures differ slightly from recipes as they were garnished
> afterwards with larger pieces of the same spices).
>
> Makes enough spice mixture for about 3/4 pound of nuts depending on
> your tastes.
>
> A Sqwertz Original Recipe (C) 2012 by Steve Wertz
>
> 1 TB of Sichuan Pepper (SEE NOTES)
> 3 2-3" dried Chinese red peppers, stem end decapitated and seeded.
> 1/2 to 3/4 ts MSG
> 1/2 ts smoked paprika or chipotle powder
> (Extra salt if you use unsalted or lightly salted nuts)
>
> A Sqwertz Original Recipe (C) 2012 by Steve Wertz
>
> Whiz up all the above in your spice grinder, fairly fine. Set aside
> Add 1 ts of oil for each 1/2lb of nuts to a shallow pan and let it
> warm up on medium heat. Add nuts and toss to coat lightly with the
> oil. Sprinkle seasoning mixture over nuts while tossing - to taste.
> Continue tossing consistently until evenly mixed and spices get
> lightly toasted - about 90 seconds. Don't let nuts darken too much
> (or at all). Spread out evenly on a plate to cool and they'll crisp
> back up.
>
> NOTES: If you are afraid of MSG, don't even bother making these. You
> cannot leave out the MSG. Also If you can't get decent Sichuan
> peppercorns - again, don't even bother. It's the combination of the
> two that make this mixture work so well.
>
> ALWAYS REMOVE ANY BLACK STONES/SEEDS FROM YOUR SICHUAN PEPPERCORNS.
> You will have to examine all the berries that have not opened and
> squeeze out or discard the shiny black seeds inside. And you have to
> get every one. Otherwise your spice mixture will be very gritty and
> unpleasant.
>
> You heard it here first.
>
> -sw

For a similar commercial version, you could try these, which are delicious:

http://www.amazon.com/HuangFeiHong-S.../dp/B00410JCD6

The Great Wall Supermarket chain (east coast usa only, I think) carries
them too.

Cheers,

Ian

On 8/12/2012 11:58 PM, Sqwertz wrote:
> On Sun, 12 Aug 2012 20:00:11 -0400, IanG wrote:
>
>> On 7/24/2012 7:57 PM, Sqwertz wrote:
>>> I've been making these a lot lately. The spice mixture works wonders
>>> on peanuts and cashews.
>>>
>>> Cashew Version:
>>> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>>>
>>> Peanut Version:
>>> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>>>
>>> (Pictures differ slightly from recipes as they were garnished
>>> afterwards with larger pieces of the same spices).
>>>
>>> Makes enough spice mixture for about 3/4 pound of nuts depending on
>>> your tastes.
>>>
>>> A Sqwertz Original Recipe (C) 2012 by Steve Wertz
>>>
>>> 1 TB of Sichuan Pepper (SEE NOTES)
>>> 3 2-3" dried Chinese red peppers, stem end decapitated and seeded.
>>> 1/2 to 3/4 ts MSG
>>> 1/2 ts smoked paprika or chipotle powder
>>> (Extra salt if you use unsalted or lightly salted nuts)
>>>
>>> A Sqwertz Original Recipe (C) 2012 by Steve Wertz
>>>
>>> Whiz up all the above in your spice grinder, fairly fine. Set aside
>>> Add 1 ts of oil for each 1/2lb of nuts to a shallow pan and let it
>>> warm up on medium heat. Add nuts and toss to coat lightly with the
>>> oil. Sprinkle seasoning mixture over nuts while tossing - to taste.
>>> Continue tossing consistently until evenly mixed and spices get
>>> lightly toasted - about 90 seconds. Don't let nuts darken too much
>>> (or at all). Spread out evenly on a plate to cool and they'll crisp
>>> back up.
>>>
>>> NOTES: If you are afraid of MSG, don't even bother making these. You
>>> cannot leave out the MSG. Also If you can't get decent Sichuan
>>> peppercorns - again, don't even bother. It's the combination of the
>>> two that make this mixture work so well.
>>>
>>> ALWAYS REMOVE ANY BLACK STONES/SEEDS FROM YOUR SICHUAN PEPPERCORNS.
>>> You will have to examine all the berries that have not opened and
>>> squeeze out or discard the shiny black seeds inside. And you have to
>>> get every one. Otherwise your spice mixture will be very gritty and
>>> unpleasant.
>>>
>>> You heard it here first.
>>
>> For a similar commercial version, you could try these, which are delicious:
>>
>> http://www.amazon.com/HuangFeiHong-S.../dp/B00410JCD6
>
> That's where I got the idea. I saw the product mentioned somewhere
> else on the Net but have never tried it.
>
> -sw

I'm going to save your recipe (thank you!), as I am sure homemade is
best. A friend turned me onto the Great Wall product, and they are
delicious, I have to say.