Make Ahead

Sweet & Spicy, Tart & Salty ... Totally Addicting Cocktail Nuts

March  1, 2015
0 Ratings
  • Makes 12 oz
Author Notes

I had a dinner party recently featuring Masala Mac and Roasted Broccoli in Mustard Vinaigrette. It was a bit of a cross culture mash up already so I made these cocktail nuts as part of the appetizer spread. I was inspired by these black pepper coated cashews that I buy at an Indian grocery & the spiced cocktail nuts recipe in the Bitters book. They were so addicting, they were gone in minutes. —re-arranging_jars

What You'll Need
  • 12 ounces unroasted unsalted nuts (cashews, almonds, pecans, etc)
  • 1.5 tablespoons grapeseed, olive or other oil
  • 34 dashes Angostura Bitters
  • 1 teaspoon black pepper
  • 1 teaspoon aleppo pepper
  • 3/4 teaspoon ground sumac
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon hot paprika
  • 1/4 teaspoon cayenne (or to taste)
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon ground coriander
  • 1 tablespoon agave syrup
  • 3/4 teaspoon flaky sea salt for finishing
  1. Preheat oven to 350 degrees F. Toss the nuts with the oil in a mixing bowl until coated.
  2. Toss the nuts with the oil in a mixing bowl until coated.
  3. Sprinkle in remaining ingredients (except agave and flaky salt) and toss to evenly coat nuts.
  4. Spread nuts on a baking sheet lined with parchment paper. Bake in a 350 degree oven for 15 minutes.
  5. Toss the nuts, drizzle on the agave, toss to coat, spread nuts back into even layer. Bake for additional 5 minutes.
  6. Test every 5 minutes until they are done, mine were mostly big cashews and took another 5 to 10. To test I place a few nuts on a small dish and pop it in the freezer for a min, when they are cool you can tell how crunchy they are.
  7. Finish with the flaky sea salt and let them cool in an even layer. When they are completely cool you can jar them for your next cocktail party!

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