📝 About This Recipe
Tiger nuts, or 'chufa,' are not actually nuts but nutrient-dense tubers that have been enjoyed since Ancient Egypt for their natural sweetness and satisfying crunch. This recipe transforms their unique, earthy flavor into a gourmet snack by roasting them with aromatic rosemary, warm spices, and a touch of wildflower honey. The result is a sophisticated, fiber-rich bite that balances sweet, salty, and herbal notes perfectly.
🥗 Ingredients
The Base
- 2 cups Dried Tiger Nuts (ensure they are high-quality, organic if possible)
- 4 cups Filtered Water (for soaking)
- 1 teaspoon Sea Salt (for the soaking brine)
The Glaze
- 2 tablespoons Extra Virgin Olive Oil (use a fruity, high-quality oil)
- 1.5 tablespoons Wildflower Honey (or maple syrup for a vegan option)
- 1 tablespoon Fresh Rosemary (finely minced)
- 1/2 teaspoon Smoked Paprika (for a subtle depth)
- 1/4 teaspoon Ground Cinnamon
- 1 pinch Cayenne Pepper (optional, for a hint of heat)
Finishing Touches
- 1/2 teaspoon Flaky Sea Salt (such as Maldon)
- 1 teaspoon Fresh Orange Zest (finely grated)
👨🍳 Instructions
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1
Place the dried tiger nuts in a large glass bowl and cover with 4 cups of filtered water and 1 teaspoon of sea salt.
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2
Allow the tiger nuts to soak at room temperature for at least 12 hours, or up to 24 hours in the refrigerator. This softens their tough exterior and improves digestibility.
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3
Preheat your oven to 350°F (175°C) and line a large rimmed baking sheet with parchment paper.
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4
Drain the tiger nuts through a colander and rinse them thoroughly under cold running water.
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5
Spread the tiger nuts onto a clean kitchen towel and pat them very dry. Removing excess moisture is crucial for achieving a good roast.
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6
In a small saucepan over low heat, whisk together the olive oil, honey, smoked paprika, cinnamon, and cayenne until the honey is fully melted and incorporated.
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7
Transfer the dried tiger nuts to a mixing bowl and pour the warm honey-spice glaze over them.
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8
Add the minced fresh rosemary to the bowl and toss everything together until each tiger nut is evenly coated.
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9
Spread the coated tiger nuts in a single layer on the prepared baking sheet, ensuring they aren't overcrowded.
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10
Roast in the center of the oven for 25-30 minutes. Every 10 minutes, use a spatula to toss them so they brown evenly.
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11
The tiger nuts are done when they are fragrant, slightly darkened in color, and the glaze has become tacky and caramelized.
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12
Remove from the oven and immediately sprinkle with the flaky sea salt and fresh orange zest while the glaze is still warm.
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13
Allow the snacks to cool completely on the baking sheet; they will continue to crisp up as they reach room temperature.
💡 Chef's Tips
Don't skip the soaking process; tiger nuts are naturally very hard and the soak creates a much more pleasant 'chewy-crunchy' texture. Ensure the tiger nuts are bone-dry before adding the oil and honey, otherwise the glaze will steam rather than roast. If you prefer a savory version, swap the honey for an egg white to help the spices stick without the sweetness. Store leftovers in an airtight glass jar for up to two weeks, though they are best enjoyed within the first three days. Watch the oven closely in the last 5 minutes as the honey can transition from caramelized to burnt very quickly.
🍽️ Serving Suggestions
Pair with a crisp glass of Spanish Sherry or a cold glass of Horchata de Chufa. Serve as part of a Mediterranean-inspired grazing board alongside Manchego cheese and green olives. Sprinkle over a bowl of Greek yogurt or labneh for a high-fiber breakfast crunch. Add to a sophisticated trail mix with dried apricots and dark chocolate chunks. Enjoy as a standalone healthy snack during a hike or a long workday.