Recipes from our family members are the best; here is a great one from my aunt, Joyce C. Rogers: Sorghum Roasted Nuts.
We all have people in our families who we know are right up there with the Top Chefs. No, they may not have their own restaurants; no, they probably do not have their own television shows; and they may not even cook for anyone outside of their own family very often. But, those who know and love them can vouch for their skills: They are the best.
In my family, the cook among cooks is my Aunt Joyce. Not only is she an excellent cook, she is also an excellent gardener, vegetables and flowers alike, and I hope to pick her mind quite often as I plant my own gardens this summer. I exchange all kinds of cooking and other household tips with her and my mom all of the time, and today she offered me her recipe for Sorghum Roasted Nuts to share with Huliq readers (Thank you, Aunt Joyce!). You will need:
- 4 cups Nuts & Seeds (Use your favorite; could be a single nut or seed, or a mixture of several kinds; whatever you would like to munch on is the best choice! My aunt’s favorite combination is almonds and flaxseeds.)
- 1/4 cup Sorghum Syrup (You could also use Honey or Maple Syrup)
- 1 Tbsp. Butter, cut into 4 cubes for easier melting
- Salt to taste (coarse sea salt, if you have it)
First, you will want to toast your nuts and seeds in a pan over medium-low heat. Stir and cook for about four minutes, then add the butter to the pan, stirring constantly until it melts and coats the nuts and seeds. Increase heat to medium, then add your sorghum. Continue stirring until no liquid remains and the nuts are coated with the thickened glaze you’ve created. Careful not to burn; be a diligent stirrer!
Transfer your sorghum-glazed nuts and seeds to a parchment lined cookie sheet (I suspect a silicone pan liner would work as well, if you do not have parchment). Spread the very-sticky nuts into an even layer onto the cookie sheet, and sprinkle lightly with salt.
Now, as your nuts are cooling, preheat your oven to 350 degrees. This step is important, because it will turn your nutty mixture from a yummy-but-way-too-sticky mess into a delicious snack you can eat easily. Bake the mixture for about 10 minutes, but check frequently to be sure the nuts are not beginning to burn. As with the stirring, be diligent! They can begin to burn before you know it, so do not leave them! After about 10 minutes, take them out of the oven and let them cool before digging in with both hands!
Both my mom and Aunt Joyce describe these as “addictive,” so be sure to make plenty! However, limit yourself to a 1/4 cup serving, and they are a filling and healthy snack, giving you just enough of that salty-sweet taste we all seem to crave.
Huliq Reader Question: Who is the #1 cook in your family? Tell us about him/her in the comment section below!
Image: Wikimedia Commons