Results tagged nuts from David Lebovitz

Pretzel & Nut Mix: The Best Holiday Snack Ever

This is one of my ‘Greatest-Hits’ recipes, and in the spirit of holiday sharing, I thought it was time to share it with everyone.

I made it for a cocktail get-together the other night and my guests dove in so fast that I had to pull the bowl away just to get some for myself!

Although I confess, I ate my fair share before my guests arrived…but what’s a holiday party without at least one of your guests feeling guilty about doing something they might later regret?

pretzel nut mix blog

This is is a real “keeper”—not just because it tastes so good, but also because it’s quickly made from ingredients that most of us have on hand. So it can be made at the last-minute while you race around showering, shaving, and freshening-up anything around the house that needs freshening-up for your arriving guests.

When I moved to France, I had a bit of a time finding the small twisted pretzels that I prefer in this mix, so I’ve made it with pretzels sticks too, which are called ‘sticks d’Alsace’. But use any mix of nuts you want. Pecan halves are particularly appealing…at least to me, since those are the nuts I catch myself mostly plucking out before my guests arrive.

But whole almonds, cashews, peanuts, and hazelnuts are all very good as well in the mix.

bretzels toasted nuts blog

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Green Almonds

Unless you live in an almond-growing region in the US, I’m sorry to tell you that it’s rather unlikely you’ll come across green almonds in your market. They don’t seem to be as popular in America as they are here in France. And right now in Paris, they’re heaped up in big mounds at the outdoor markets.

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In San Francisco, I would find green almonds at certain markets, and they were plentiful and abundant in the late spring. What is a green almond? They’re unripe almonds, picked before the shell has a chance to harden, and before the almond has had a chance to become crisp and mature (I’m still waiting for both, myself. Does that make me ‘green’ too?)

To extract the almond meat, take a large knife and embed the blade in the fuzzy green outer husk. Lift the knife and the almond and crack both down with modest force on a cutting board, making sure your fingers are safely out of the way. The Italian woman at my market cracks green almonds using her teeth, a method countless dentists probably don’t recommend. Her teeth are not exactly a stellar advertisement for that method either. But do watch your fingers and keep them away from the blade of the knife. You’ll find typing very difficult with just 9 fingers.

Once split open, pluck out the little almond in the center with the tip of a knife and peel back the rubbery, shiny-smooth skin, a task which many people find pleasurable. I sprinkle green almonds over summer fresh-fruit compotes that include sliced nectarines, tart apricots, and juicy berries. They also liven up a simple scoop of ice cream as well, but I know many French people that just snack on them as they are, a nibble before dinner with an aperitif accompanied by a glass of icy-cold, fruity rosé.

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If a French cooks makes you a gift of a jar of homemade jam, you’ll often find a few green almonds tucked in, as I did yesterday when I made a few jars of Peach Jam. If you’d like to taste green almonds, visit your local farmer’s market and see if they’re available. If not, ask any nuts farmers there to bring you some. Otherwise, you’ll have to come to Paris.

But don’t wait too long; the season is short and they’ll only be around another few weeks.