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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
Makes 12 oz
- 12 ounces unroasted unsalted nuts (cashews, almonds, pecans, etc)
- 1.5 tablespoons grapeseed, olive or other oil
- 3~4 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
- Preheat oven to 350 degrees F. Toss the nuts with the oil in a mixing bowl until coated.
- Toss the nuts with the oil in a mixing bowl until coated.
- Sprinkle in remaining ingredients (except agave and flaky salt) and toss to evenly coat nuts.
- Spread nuts on a baking sheet lined with parchment paper. Bake in a 350 degree oven for 15 minutes.
- Toss the nuts, drizzle on the agave, toss to coat, spread nuts back into even layer. Bake for additional 5 minutes.
- 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.
- 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!