Having a drink in the Philippines always goes hand in hand with the taking of pulutan, the term for Filipino bar food. Simple pulutan include a wide range of dishes from grilled sweet potato (kamote-cue) to fried tofu (tokwa) to these easy-to-eat adobo nuts.
If the salty tang of these finger-licking snacks isn’t enough to tempt you, the added layer of sweet will ensure that they won’t last long in your kitchen. They are wonderful as a snack, an appetizer, or as a garnish for salads.
- 2 cups pecans (substitute peanuts, cashews, almonds, or walnuts)
- 3 tbsp brown sugar
- 4 tsp soy sauce
- 2 tsp vinegar
- 1 tsp calamansi juice
- ½ tsp garlic powder
- ½ tsp freshly ground black pepper
1. Preheat the oven to 325°F (160°C).
2. Combine all the ingredients in a large bowl and mix until the pecans are well coated. Pour the nuts onto a parchment-lined or lightly oiled baking sheet, separating the nuts as much as possible into a single layer.
3. Bake for 15 minutes until the nuts are golden brown.
4. Cool the nuts before handling, 10 to 15 minutes. They will be crispy with a brown shiny glaze.
5. Store in your cupboard in an airtight container for up to 2 weeks.
2. Combine all the ingredients in a large bowl and mix until the pecans are well coated. Pour the nuts onto a parchment-lined or lightly oiled baking sheet, separating the nuts as much as possible into a single layer.
3. Bake for 15 minutes until the nuts are golden brown.
4. Cool the nuts before handling, 10 to 15 minutes. They will be crispy with a brown shiny glaze.
5. Store in your cupboard in an airtight container for up to 2 weeks.
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