Caribbean Rum Nuts
Gina: Girl, my favorite nut is the pecan! It is the all-American nut, and once you mix in cashews, you’ve got somethin’ rocking. I serve this dangerously addictive appetizer at my “Girl Power” get-togethers because it’s great with drinks (and because we ladies deserve a special treat). The combination of dark rum and soy sauce gives these nuts their exotic flavor. For a true island feel, and a little kick, use a hot sauce made from Scotch bonnet peppers.
The nuts may soften slightly when heated, but they will regain their crispy texture when they cool.
Recipe information
Yield
makes about 2 cups (they won¿t last!)
Ingredients
Preparation
Melt the butter in a large skillet over medium heat. Add the pecans and cashews, and cook, stirring, until the nuts have lightly browned, 5 to 6 minutes. Pour the rum over the nuts, and simmer until slightly reduced, about 1 minute. Add the soy sauce, hot sauce, Worcestershire sauce, and salt, and stir well to combine. Transfer the nuts to a plate covered with paper towels, and cool to room temperature.
