Spicy Cocktail Nuts

We have a winner!  Connie… You were picked by the random number generator.

“Connie

I am surprised you are out of the competition. Your recipes are so delicious and extremely helpful. Hope you have a wonderful weekend.”

Contact me for instructions on how to redeem your prize!  Congratulations!

Aw, nuts!

…Or so I said when I learned that my tenure in the Project Food Blog competition was done. After a brief spell of sitting on my bar stool at my counter indulging in self-pity, I came to three conclusions.

  1. I was truly proud of each and every entry I submitted to the competition because each one represented my approach and attitude toward food.
  2. I was kind of relieved. I had a pumpkin carving party to attend that night and that meant I could really have fun without worrying about a deadline.
  3. I have the most loyal, kind, sweet, and hilarious readers ever created. The emails and messages of support left on the Foodie With Family fan page were and are much appreciated.  And truth be told, you guys kind of choked me up a little bit.  Thank you for all your support for me both during and after the competition.  You are awesome.

Now, that being said, I thought the most appropriate way to say ‘thank you’ and express my opinion about being foisted from the competish was to make some nuts.  As in aw, nuts.  As in I’m nutty.  As in I’m nuts for you guys.  As in…  let’s just make these nuts already, eh?

Spicy, sweet, salty, and totally addictive, these nuts will become an instant necessity in your holiday food arsenal.  You will dream about these.  Years ago (and we won’t say how many because I might be having an aging crisis), a friend brought these to an event that I organized at the office*.  Let’s just say that these didn’t make it past my desk to the buffet table.  They stayed with me.  And my friend wasn’t allowed to pass the desk until he jotted down the recipe for me.  Because I’m just that kind of person.

*The aforementioned event -my brainchild- was “PigFest” wherein we spent each Friday in November bringing in dishes to pass with the express aim of expanding our stomachs to better hold the bounty that would be lain before us at upcoming holiday events.  Who ever said advertising people were impractical?

Let’s talk about these nuts for a moment.  You can serve them warm (kept that way in a little slow-cooker) or room temperature; either way has its advantages. You can change out the seasonings used to spice them up.  You can ratchet up or scale back on the heat.  You can swap out walnuts, cashews, peanuts, Brazil nuts or whatever floats your boat for the almonds. You can pour a bunch of the cooled nuts into a clean canning jar, wrap some ribbon or rafia around it and give it as a fabulous hostess gift.  But what you can’t do is skip making these.

Before we go any further, let me tell you about this giveaway.  Aside from the nuts, it is another way of saying thank you for being here!  The nice folks at CSN (and have you LOOKED at their sites?  They have over 200 of them!  It’s like my own personal candy store! That bar stool link above is to one of their sites.) have offered a $50 gift certificate just in time to stock up with the gear you need to turn out the best holiday meals you possibly can.  Thank you, CSN!  So the rules.  First, I’m tired of contest rules so we’ll keep it simple.

Da Rules

  1. Leave a comment.
  2. That’s it.  You’re entered.
  3. If you really need more rules, perhaps you should make them up and leave them in the comment area.
  4. I love you guys.
  5. Really.  Those are all the rules.
  6. Oh geez, you slave drivers.  Okay.  One more thing.  I’ll pick the winner at random on Saturday morning at an as-yet undetermined time.  Because I told you, tired of the rules.

Now, we cook.

Aw, nuts.

Spicy Cocktail Nuts

Scroll to the bottom for an easy-print version of this recipe!

Recipe by Emeril Lagasse

  • 1 large egg white
  • 1 teaspoon water
  • 4 cups raw almonds (…or raw walnuts, pecans, or peanuts)
  • 1/2 cup sugar
  • 2 tablespoons Emeril’s Essence, recipe follows (or whichever spice blend you prefer…)
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon salt

Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together egg white and water until frothy. Add the nuts and toss to coat. In a small bowl, combine the sugar, Essence, cayenne, and salt. Add to the nuts and stir to coat evenly. Spread the nuts on the prepared pan and bake until dry, about 45 minutes, stirring every 15 minutes. Remove from the oven and stir to separate. Let cool on the baking sheet. Serve warm or at room temperature.

Essence (Emeril’s Creole Seasoning)

Recipe by Emeril Lagasse

  • 2- 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup

Spicy Cocktail Nuts and a Giveaway! (Updated)
Author: 
Recipe type: Snack, Appetizer, Hors d’oeuvres
Prep time: 
Cook time: 
Total time: 
Serves: Lots
 
Addictive. That’s the only word to describe these spicy, sweet, crunchy, roasty-toasty cocktail nuts. Make with almonds, cashews, peanuts, walnuts… You choose!
Ingredients
  • 1 large egg white
  • 1 teaspoon water
  • 4 cups raw almonds (…or raw walnuts, pecans, or peanuts)
  • ½ cup sugar
  • 2 tablespoons Emeril’s Essence, recipe follows in notes (or whichever spice blend you prefer…)
  • ½ teaspoon cayenne
  • ¼ teaspoon salt
Instructions
  1. Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together egg white and water until frothy. Add the nuts and toss to coat. In a small bowl, combine the sugar, Essence, cayenne, and salt. Add to the nuts and stir to coat evenly. Spread the nuts on the prepared pan and bake until dry, about 45 minutes, stirring every 15 minutes. Remove from the oven and stir to separate. Let cool on the baking sheet. Serve warm or at room temperature.
Notes
Essence (Emeril’s Creole Seasoning) Recipe by Emeril Lagasse * 2- ½ tablespoons paprika * 2 tablespoons salt * 2 tablespoons garlic powder * 1 tablespoon black pepper * 1 tablespoon onion powder * 1 tablespoon cayenne pepper * 1 tablespoon dried leaf oregano * 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about ⅔ cup

 

Comments

  1. domestic diva says:

    Lovely! Thanks for the chance.

  2. Great recipes and a giveaway? You rock!

  3. meeyeehere aka Rachel Crisman says:

    Terrific! I want some spicy nuts!!Those look so good!Just send me some okay?

  4. SuzieSunshine says:

    Looks yummy!

  5. Looks really good, thanks.

  6. I make spiced nuts fairly often! Just made delicious pumpkin pie spiced ones for my recent Hallowe’en murder mystery dinner party- that post will be up soon enough.

  7. I love spicey nuts, and will be making this for my family for Thanksgiving.

  8. Elle Hyson says:

    I am going to make spicey and sweet nuts for Thanksgiving – thanks for the recipe.

  9. The nuts sound great! Thanks for hosting a give away!

  10. These look great! I going to give them a try for the holidays. Simple and tasty, what could be better?!?

  11. So sad you are out of the competition. I have not only found great recipes on your blog, but have learned so many new things. I love finding that recipe that opens a whole new world of culinary exploration! I was so excited when I made my first batch of yogurt. It was just the beginning. Now I make my own feta cheese too! Thanks for the inspiration.

  12. I love your posts. You share the kinds of recipes that aren’t just for trying one time, but actually become part of my regular “fixins.” I also appreciate your boy stories- I have four myself. Thanks for sharing.

  13. We stopped bringing nuts into the house when my oldest son got braces (also things like tostito chips- so sad- but we don’t want him to feel left out when he can’t eat something )- now my youngest in about to get in the braces too so it will be another 2 years before I can try this recipe- but it will be saved!

  14. I am surprised you are out of the competition. Your recipes are so delicious and extremely helpful. Hope you have a wonderful weekend.

  15. YOU are a WINNER in our book! What a cool give a way! Just wanted to tell you that Katrina has really picked up on cooking thanks to you! She is able to just go to your site and cook! Matt is expanding his food horizons as well!!

  16. Those some kickin’ nuts cuz. BTW. great job on the competition!!!

  17. Love these nuts!!! We have been in the mood for some sweet and spicy goodness and these just fit the bill!! Thanks for all you do to make eating exciting!!

  18. yey for spicy nuts and $50 gift cards to take the heat off the holiday craziness a bit! I’m still bummed you didn’t make it to the next round… *sigh* You definitely are the wiener! I mean winner! as far as I’m concerned…

  19. I love this site and those nuts look awesome. Thank you so much for the giveaway and it’s even easy :) I love your recipes and stories.

  20. 1. this is my comment, that means I am entered, thanks!
    2. You should be very (did I say very? I meant it) proud of your hard work and creativity!
    3. I appreciate your sense of spirit in the whole food buzz thing, you brought something very special.
    4. I am out of stuff, only cause we have never had coffee to get caught up, and know each other better :)
    5. None of the above 2-4 should be misconstrued as bribery statements (really!), I have followed you for sometime now and enjoy your blog.

  21. I love nuts!!

  22. Those spicy cocktail nuts look so delicious. Though I am feeling a bit nutty right now, I will fight the urge to head to the kitchen and get some much needed soup. I can always tackle Emeril’s recipe after the sun rises.

  23. I am planning to make these for a cocktail party I have coming up. Seems like they will go great with Bourbon or Whiskey based drinks.

  24. Bad that you couldn’t make it to the next round..However the nuts look nuttily delicious…

  25. Hi,
    I made these spicy almonds tonight – in two big batches. I found it difficult to get them dry and crisp. After the suggested 45 minutes at 250F they were very sticky from the melted sugar, and not crisp when cool. So I gave them an extra 15-20 minutes at around 275F (fan oven) and that did the trick. Now I hope they don’t end up sticking together in the jars where I put them after cooling.
    Great taste!

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