While the drinks at Couloir are undeniably good, the nuts they serve with them make them even better. Paired by what liquor they go better with, these two varieties are both delicious. Start with one and switch to the other if you want to try them both! The drinks are well worth the trip up the gondola and the nuts will make sure the alcohol doesn’t get to your head too quickly.
- 1 pound assorted mixed nuts
- 5 pieces thick cut smoked bacon, very small dice
- 2 tablespoon Sambal Oleck (chili paste)
- 5 tablespoon pure maple syrup, Grade B or C
- 5 fresh sage leaves, chopped
- Roast dry nuts on sheet pan for 10-12 minutes at 350 F, till fragrant.
- Render bacon on stove in a large pot (big enough to add the nuts too), over med-high heat. Stir often to not burn the bacon.
- Once bacon is nicely cooked, add roasted nuts and mix to coat nuts with bacon fat.
- Add Sambal and syrup and keep mixing over heat for a few minutes.
- Remove from heat, add sage leaves and season liberally with kosher salt (it will take a lot of salt).
- Move nuts to a sheet pan and bake again at 300 F for an additional 15 minutes, stirring every 5 minutes to ensure even cooking.
- 1lb Assorted Mixed Nuts
- 2 Tbsp Butter
- ¾ C Fresh Ginger, Grated
- ½ C Raisins
- ½ C Dried Apricots, diced
- 1 Tbsp Sambal Oleck (Chili Paste)
- 5 Tbsp Local Honey
- 8 Fresh Basil Leaves, Fried*
- Roast dry nuts on sheet pan for 10-12 min. at 350F, till fragrant
- Melt butter in a large pot (big enough to add the nuts too) over low to med heat
- Add Ginger and cook till ginger is fragrant, about 5-8 minutes
- Add Honey and Sambal and stir to combine
- Add Roasted Nuts and mix to coat nuts with butter mixture
- Remove from heat and add fruit, fried basil and kosher salt (season liberally)
- Move nuts to a sheet pan and bake again at 300F for additional 15 min, stirring every 5 minutes