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
Ingredients
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12 ounces
unroasted unsalted nuts (cashews, almonds, pecans, etc)
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1.5 tablespoons
grapeseed, olive or other oil
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34 dashes
Angostura Bitters
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1 teaspoon
black pepper
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1 teaspoon
aleppo pepper
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3/4 teaspoon
ground sumac
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3/4 teaspoon
fine sea salt
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1/2 teaspoon
hot paprika
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1/4 teaspoon
cayenne (or to taste)
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1/4 teaspoon
sweet paprika
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1/4 teaspoon
ground coriander
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1 tablespoon
agave syrup
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3/4 teaspoon
flaky sea salt for finishing
Directions
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Preheat oven to 350 degrees F. Toss the nuts with the oil in a mixing bowl until coated.
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Toss the nuts with the oil in a mixing bowl until coated.
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Sprinkle in remaining ingredients (except agave and flaky salt) and toss to evenly coat nuts.
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Spread nuts on a baking sheet lined with parchment paper. Bake in a 350 degree oven for 15 minutes.
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Toss the nuts, drizzle on the agave, toss to coat, spread nuts back into even layer. Bake for additional 5 minutes.
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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.
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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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