Get Ready To Go Nuts
I’m not sure where Brazil nuts have been hiding my entire life. It’s likely because as a native Texan “nuts” really just means “pecans” which have been the center of my world since I was a younger me. Also surprising to me is that Brazil nuts aren’t nuts per se but seeds that hail from the Amazon rainforest’s Brazil nut tree.
Low and behold we were on a low carb diet and had ironically had just purchased a big bag of them from Costco. Even at only 2 net carbs for about 9 nuts they had a buttery good flavor but a little too bland right out of the bag for my liking. Turns out a little lovin’ from the oven transforms the nut-seeds into a rightfully righteous super snacker!
❤ These nut chips are super-easy to make and eat! You might just want to go ahead and multiply the recipe so you’ll have extra for impromptu snacking or pop-ins. Jarred and wrapped with a ribbon these also make great gifts!
❤ This is a simple recipe that literally heightens the flavors that you use for seasoning. The next time we make these (oh, and we’ll be making them again) we’re eyeing some cayenne (for heat) and for herbs thyme, oregano or rosemary. You can’t go wrong!
Total prep: About 20 minutes.
* A word about seasoned salt: A family favorite for as long as I can remember is Lawry’s brand seasoned salt. It wasn’t until my post-college years when I was convinced my taste buds needed more “oomph” when I switched to Lawry’s seasoned salt with black pepper. That’s what I used for this recipe and it was amazing, as always!
iii. What To Do
1. To Soften The Nuts
Place the Brazil nuts in a medium-sized saucepan. Cover with water and over a medium-high heat bring things to a boil. Simmer 2-3 minutes then drain.
2. Make Nut Slivers
While still warm shave each nut lengthwise into thin slices with a paring knife. We left the skin on for extra flavor.
3. Season & Bake
Preheat your oven to 350°F. Line a shallow baking pan with foil. Spread the Brazil nut slivers into the pan and sprinkle “dots” of butter all over them. Lightly season and bake until lightly browned and crisp for about 12 minutes, stirring or shaking along the way (about every 2-3 minutes). With each stirring I added a little bit more seasoning until I arrived at my preferred taste.
Remove the prepared nut chips from the oven and let them cool a bit. Dig in and store any leftovers in a container with a tightly-fitting cover. This just might be the perfect time to learn more about the Brazil nut with this article while you enjoy your newest culinary creation!
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
More About This Recipe
I found the recipe recipe tucked in my Mom Betty’s Black Recipe Cookbook. From the looks of the yellowed paper and because older recipes came from the black recipe book closest to when my Mom and Dad married I’d say this recipe is from the 1950s or 1960s.