Tag Archives: cayenne peppers

We’re Crazy for spiced Nuts


I love nuts! I’m nuts about them. I’ve never met a nut I didn’t like. So I wanted to share a couple recipes with you for two varieties of spiced nuts.

pecans on the tree


cashews on the tree

The first recipe for cashews is delicious, with no added-fat, while the second recipe is not for the faint-of-heart since it uses a healthy dose of black pepper for flavoring.


cashew nuts

Sugar & Spice Cashews

2 egg whites

1/3 cup natural sugar or ½ cup coconut sugar

1 teaspoon each, sea salt, cayenne, cumin and chili powder

¼ teaspoon each, allspice and ginger root powder

6 cups cashews, whole or large pieces

Pre-heat oven to 300-degrees. Line 3 ungreased baking pans with parchment.

In a large bowl, whip the egg whites until foamy but not stiff. In another bowl, mix all the spice ingredients together, then stir into the egg whites. Stir in the nuts. Spread the mixture evenly in the prepared pans.

Bake the cashews for 15 minutes. Remove from oven, then toss and separate the nuts using a metal spatula. Return nuts to oven, reduce heat to 250-degrees, and bake another 15 minutes or until lightly browned. Remove cashews from oven, stir again, then place pans on wire rack to cool. Store in airtight container for up to 2 weeks.


pecans, loose and in the shell

Peppered Pecans

1/2 cup natural sugar

2 tablespoons sea salt

2-3 tablespoons ground black pepper

4 cups (about 16 ounces) pecan halves

Mix dry ingredients in a small bowl. Heat a large heavy skillet, preferably cast iron, over high heat, add the pecans and toss for a minute or so, to bring the nut oils out. Remove from heat.

Sprinkle half the spiced sugar over the pecans until the sugar begins to melt, about 1 minute. Add remaining spice and repeat.

After 1 minute or so, pour pecans onto a baking sheet, spreading to cool. Seal air tight to store.




black pepper on the vine

Busy Day making salsa, Cheese Bannocks

Merry Meet

tomatoes everywhere

I was up to my elbows this morning blanching and peeling tomatoes, roasting ripe jalapenos (yes! ripe! in northern Idaho!), chopping chiles (cayenne, banana and poblano, i.e. what was ripe and available) and onions, and making a lovely salsa. Will can it tomorrow. Pressure canner, so I don’t have to add vast amounts of vinegar or lemon juice. I have learned that you can make whatever combination of veggies you want as long as you process the batch according to the veggie that takes the longest amount of time… in this case, onions. It’s gonna be good.

As promised, here is the recipe for Oatmeal Cheese Bannocks, which are comforting, fragrant, biscuit-like, and welcome any time, especially during the cool days of Autumn.

Oatmeal Cheese Bannocks
2 cups rolled oats, ground in the blender to make some fine, some coarse
plus a little extra for kneading
1/4 teaspoon salt
4 tablespoons (half a stick) cold butter
1 cup (about 4 ounces) grated sharp cheddar
1/2 cup warm water
Heat oven to 350 degrees, and lightly grease a baking sheet. Stir the ground oatmeal and salt together in a bowl. Grate the butter into the meal, stir it up a bit, then stir in the cheese. Add water and mix, kneading by hand when dough is too stiff to stir. Divide into two parts, then roll eash part into a circle about 1/2-inch thick. I find it helpful to roll out the dough between two sheets of waxed paper, dusting with the extra meal if necessary. Place douch circles on prepared baking sheet and carefully cut each circle into ix wedges or “farls” as they are called. Bake 20 minutes or until lightly golden. While they are delightful warm from the oven, the cheddar flavor is stronger once they’re cooled.
rolled oats

Just in case you were wondering, rolled oats are good medicine on the outside of the body too. You can take a muslin bag or even a washcloth and tie up a handful of oats and put this into the bath. This becomes soothing and cleansing, easing the discomfort of skin ailments such as eczema or chicken pox. In fact, you can add chamomile flowers, calendula petals or even lemon balm leaves to the oats for a sweet extra; this is especially useful in the children’s bath. Don’t be surprised if the kid falls asleep as soon as they’re out of the tub!

Oatmeal also makes a good facial cleanser. Simply grind up some rolled oats in the blender, add some warm water to make a paste, and wash away — you might want to do this in the shower. You can even add honey or yogurt to the mix, although the temptation to try and lick it off your own face may be strong. Perhaps a good friend could help…!!!

Well, that’s it for now. I will let you know how the salsa turns out. Earlier this week I made what I call Golden Cha Cha Sauce, made with Ida Gold tomatoes and Bulgarian Carrot Chiles, with the addition of a bit of onion and some chopped apple and applesauce. Hot-cha-cha-cha!

Merry part…
Peace, Doreen