Spicy Bacon Honey Nuts & Hurricane Pig Nuts

August 25, 2017 6:05 pm Last Updated: August 25, 2017 6:05 pm

Spicy Bacon Honey Nuts & Hurricane Pig Nuts

Introduction

Spicy sriracha? Check. Smoky, crisp bacon? Check. Crunchy, honey-roasted nuts? Check. With this killer combination of ingredients, can these Spicy Bacon Honey Nuts possibly get any better?

Actually, yes. They can indeed.

If you’ve ever tasted Hurricane Popcorn, the addictive snack from Hawaii, you know how furikake can transform an already tasty treat into a nuclear-powered flavor bomb. Add some to your porky nuts, and these Hurricane Pig Nuts will make your head explode (in a good way, of course).

Prep and Cook Time

1 hour (30 minutes hands-on)

Amount Makes

4 cups

Ingredients

  • 8 ounces bacon
  • 1 large egg white
  • 3 tablespoons Nom Nom Sriracha (page 56) or store-bought sriracha
  • 2 tablespoons honey
  • 1 teaspoon kosher salt
  • 1/2 pound raw, unsalted almonds
  • 1/2 pound raw, unsalted cashews
  • 2 tablespoons furikake (if you’re making Hurricane Pig Nuts)

(Courtesy of Andrews McMeel Publishing)
(Courtesy of Andrews McMeel Publishing)

Directions

Stick the bacon in the freezer for 20 minutes
to make it easier to slice. Once it has firmed up, cut the bacon crosswise into 1/4-inch pieces.

Preheat the oven to 300 F with the rack in the middle position. In a large bowl, whisk together the egg white, sriracha, honey, and salt.

Toss in the nuts, making sure they’re well coated in the spicy mixture.

Line a large rimmed baking sheet with parchment or a silicone baking mat.

Transfer the nuts to the lined sheet with a slotted spoon. Make sure the nuts are in a single layer.

Bake the nuts for 20 to 30 minutes or until golden brown and crunchy, turning the tray halfway through. Be careful not to burn your nuts!

While the nuts are roasting, toss
the bacon into a large cast-iron skillet, and place it on a burner set to medium heat. By heating the skillet and bacon together, you’ll lower the chances of scorching the bacon.

Cook the bacon for about 15 minutes or until the drippings are released and the bacon gets crunchy and crisp.

Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside until the nuts are ready.

Toss the nuts with the warm bacon bits, and cool to room temperature.

If you’re making Hurricane Pig Nuts, toss in the furikake, too. (Furikake, by the way, is a classic Japanese seasoning made of toasted sesame seeds, seaweed, and bonito.)

Serve now or keep refrigerated in a covered container for up to 1 week.

Reprinted from “Ready or Not! 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo” by Michelle Tam and Henry Fong. Published by Andrews McMeel Publishing.

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