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.
Now, we cook.
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)Rate Recipe
- 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 or whichever spice blend you prefer..., recipe follows in notes
- 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.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!
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.
Bad that you couldn’t make it to the next round..However the nuts look nuttily delicious…
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.
Amanda T. says
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.
I love nuts!!
Melynda@Moms Sunday Cafe says
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.
Jen H says
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.
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…
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!!
Those some kickin’ nuts cuz. BTW. great job on the competition!!!
Jen B. says
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!!
I am surprised you are out of the competition. Your recipes are so delicious and extremely helpful. Hope you have a wonderful weekend.
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!
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.
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.