Small Plates

By Marcus Samuelsson | December 30, 2010

Photo: 3liz4

If you’ve ever visited New York City, you’ve probably smelled the intoxicating scent of sweet, roasting nuts. This nut bar improves upon roasting nuts you smell around the Big Apple.  This nontraditional dessert will be sure to impress your friends and family!

For Nut Bar
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted, roasted, skinless peanuts, roughly chopped
  • 1/4 cup unsalted, roasted cashews, roughly chopped
  • 1/4 cup roughly chopped, skinless hazelnuts
  • 1/2 tsp salt
  • 6 oz milk chocolate, roughly chopped
For Tandoori Nut Brittle
  • 1 cup granulated sugar
  • 2 tbsp tandoori spice
  • 1 tsp salt
  • 1 tsp light brown sugar
  • 1 lb unsalted, roasted macadamia nuts

Directions

Nut Bar:
1. Brush a 9 x 5-inch loaf pan with canola oil and line with plastic wrap.

2. Heat a large saute pan over low heat. Add the cinnamon, peanuts, cashews, hazelnuts, and salt and toast until fragrant, about 5 minutes.

3. Melt the chocolate in a small metal bowl set over a pan of simmering water, stirring until smooth. Fold the spiced nuts into the chocolate. Pour the chocolate mixture into the prepared pan and refrigerate until solid, about 30 minutes. Serve with the tandoori nut brittle.

Tandoori Nut Brittle Recipe

1. Spray a baking sheet lightly with nonstick vegetable cooking spray. Set aside.

2. Combine the granulated sugar with 1/2 cup water in a heavy-bottomed saucepan. Cook over high heat, without stirring, until the sugar begins to melt until turn golden, about 6 minutes. Add in the tandoori spice, salt, brown sugar, and macadamia nuts and stir to combine.

3. Spread the nuts in a single layer on the baking sheet and let cool until hardened.

4. Gently hit the baking sheet on a hard surface to break the brittle into pieces.

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