These are some good nuts. Good as in, if these nuts are around, you may not be able to eat dinner.
I served these with cocktails at a dinner party and no one could even fathom dessert because we were all so stuffed. And everyone blamed the nuts.
I did increase the cayenne because we all know I like it spicy, but either way you go the end result will be a perfect marriage of spicy, sweet, and crunchy. The egg white coating binds everything together, almost like candied nuts. And the greatest part is that if you have the spices on hand and a big jar of nuts laying around, you can whip these bad boys up anytime.
A danger all in itself.
Spicy Cocktail Nuts
Adapted from Emeril Lagasse
- 1 large egg white
- 1 teaspoon water
- 4 cups assorted shelled nuts (walnuts, pecans, almonds, peanuts)
- 1/2 cup sugar
- 2 tablespoons Emeril’s Essence
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper – this will make for easy cleanup.
In a large bowl, whisk together the 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.