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Spicy Cocktail Nuts Recipe: Bold Party Snack for Game Night

 

Aw, nuts!

Seriously—these spiced nuts are irresistible. Sweet, salty, spicy, and crunchy, they’re the kind of snack that disappears fast at gatherings. Years ago a friend brought a batch to an office event I organized, and they never made it past my desk. I begged for the recipe before the bowl left and I’ve been making them ever since.

*The event was a self-styled “PigFest,” where each Friday in November we brought in dishes to expand our appetites for the season of holiday indulgence. Yes, advertising people know how to celebrate.

These nuts work served warm from a slow-cooker or at room temperature. You can easily change the seasoning or swap nuts—almonds, cashews, peanuts, walnuts, or a mix all shine. Adjust the heat to your taste, and when cooled, they make an excellent homemade gift packed in a jar with ribbon. But whatever you do, don’t skip making them.

Now, we cook.

Aw, nuts.

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 container. Yield: about 2/3 cup.

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Spicy Cocktail Nuts and a Giveaway! (Updated)

Rebecca Lindamood

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Addictive. That’s the only word to describe these spicy, sweet, crunchy, toasted cocktail nuts. Use almonds, cashews, peanuts, or a mix—your choice.

Ingredients

  • 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 another spice blend
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper.
  • In a large bowl, whisk the egg white and water until frothy. Add the nuts and toss to coat evenly. In a small bowl, mix the sugar, Emeril’s Essence (or your chosen spice blend), cayenne, and salt. Add the spice mixture to the nuts and stir until all nuts are coated.
  • Spread the coated nuts in a single layer on the prepared baking sheet. Bake for about 45 minutes, stirring every 15 minutes, until the nuts are dry and toasted. Remove from the oven, stir to separate any clumps, and let cool on the baking sheet. Serve warm or at room temperature.

Notes

Essence (Emeril’s Creole Seasoning) — combine the listed spices, mix well, and store airtight. Yield about 2/3 cup. Adjust cayenne to taste when using the blend for the nuts.

Nutritional information is an estimate. Calculate nutrition based on the exact ingredients and quantities you use.

Did you make this recipe?

Tag @foodiewithfam on Instagram and use the hashtag #foodiewithfamily so the author can see your creation.

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