These were really delicious, and massively easy. The recipe is from a gorgeous cookbook called Around My French Table by Dorie Greenspan. I was going to title this post 'Dorie Greenspan's Nuts' but it felt disrespectful. I have a feeling from her cookbook that she's a really nice person and I didn't want her to think I was making fun of her.
The nice thing is you can switch up the spices however you please - you could make these with curry powder, smoked paprika, or ground chipotle and cumin and cinnamon, which is what I did. The original recipe asked for predominantly chili powder, but I wasn't feeling that. Point is you can put any kind of combo in there, as long as you stay with things that work well together and try and stay with the amounts called for. You want them sweet, and spicy, but not in a punch-you-in-the-face kinda way.
|Nuts that have pretty much cooled down.|
Sweet and Spicy Cocktail Nuts
Pretty much lifted entirely from Around My French Table by Dorie Greenspan (who seems like a really nice person)
1/2 cup sugar
1 1/2 tsp salt
1 1/2 tsp chipotle powder
1/2 tsp ground cinnamon
1 egg white, beaten
2 cups of whole or halved nuts (I used cashews, almonds, peanuts, and walnuts - killer combo - but seriously use whatever you happen to have)
Preheat the over to 300 degrees Farenheit. Measure and mix together the sugar and spices in a small bowl. I know it's a bit fussy with the teaspoons and the half teaspoons and whatnot, but there are times when measuring with those wee spoons makes me feel quite dainty - which I can get into. Again, feel free to mix and match your spices based on your tastes. In the original recipe, Greenspan uses chili powder but it's too evocative of actual chili for me so I veered into chipotle territory. I did not regret it.
|If I could live in a permanent state of dinner party|
attendance I think I'd be really happy.
Bake them for 30 to 35 minutes, until they're browned and the coating looks to be completely dried. Transfer the nuts to a cutting board, breaking them up as necessary. Let them cool completely, then serve as a little snack or a nibble before dinner. I'm really into these little nibbles before dinner.