Furikake roasted nuts are great for snacking on during holiday gatherings, the big game, or just about any time of year.
The other day I read a post about terrible gifts for dads. Specifically, Christmas gift guides that only suggest incredibly dumb novelty gifts, golf memorabilia, and other things of the sort.
One of the items on the list was nuts. Cans of peanuts, cashews, and the like, often in a special gift box or tin.
I’ve given my dad nuts for the holidays plenty of years, and we’ve even given my husband containers of nuts. In defense of nuts as gifts, what other gift can kids really afford that won’t gather dust on a bookshelf or sit wrinkled in a drawer?
Edible gifts are some of my favorite to give and to get. I don’t like clutter, and I love food, so a gift that eventually disappears? Perfect!
These furikake roasted nuts are one way to make nuts a bit more exciting for either gift-giving or snacking.
what is furikake?
Furikake is a seasoning you’ll most commonly find on top of sushi and rice bowls like poke. There are actually many different varieties of furikake, but chances are if you’re buying it at your local grocer, you’ll only find one or two.
Furikake is usually a mixture of dried seaweed, sesame seeds, bonito (dried fish), salt, and a bit of sugar. Depending on the variety you buy, there might also be vegetables, powdered miso, dried egg, or other ingredients.
This savory sprinkle is wonderful on all sorts of dishes. I like to eat it on eggs, and of course on fish and rice.
how to make furikake roasted nuts
Making furikake roasted nuts is quite easy. In addition to the furikake, you only need neutral oil for the seasoning to stick, a bit of soy sauce, and additional salt to taste.
I do these with a quick roast at 350°F. Because it’s harder to find raw nuts, I used already roasted nuts, which means they don’t need as long in the oven.
You coat the nuts in the oil and soy sauce, and once completely mixed, stir in the furikake.
When it comes to the furikake, use as much or as little as you like. The rule of thumb for this recipe is 1 tablespoon per cup of nuts, but you can use even more.
Remove the nuts from the oven when they are golden and still look a little wet. You don’t want them to completely dry out in the oven, as the smaller nuts can burn and taste bitter.
Taste the nuts and add additional salt if you like, then stir on the pan and let cool completely.
how to store roasted nuts
Whenever I make flavored roasted nuts, I store them in a glass Mason jar. A quart-size Mason jar is just big enough for this recipe, with a little bit left over for the chef’s snackage!
I find the glass jars keep them tasting fresher longer, but you can use any airtight container you might have. If you don’t plan to eat them for a while, pop them into the freezer!
You can portion them into smaller jars for gift-giving. Tie on a pretty ribbon and tag and you’re all set!
- 2 cups unsalted peanuts
- 1 cup unsalted cashews
- 1 cup unsalted whole almonds
- 2 tablespoons canola oil
- 2 teaspoons soy sauce
- 1/4 cup furikake seasoning
- Salt, to taste
- Preheat the oven to 350°F.
- In a large bowl, combine peanuts, cashews, and almonds. Mix together canola oil and soy sauce, then pour over nuts and stir until coated.
- Sprinkle furikake over nuts and stir to combine. Pour onto a rimmed baking sheet and spread into one layer.
- Bake for 10-15 minutes, until golden. Remove from oven, salt to taste, and let cool completely before packaging into airtight containers.
Makes 4 cups.
Serving size: 1/4 cup
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Nutrition Information:Yield: 16 Serving Size: 16 Servings
Amount Per Serving: Calories: 218 Saturated Fat: 2g Sodium: 44mg Carbohydrates: 8g Fiber: 2g Sugar: 1g Protein: 7g