I remember as a child during the holiday season, we had a wooden bowl in the kitchen with an assortment of nuts. These were the kind that needed to be shelled. We always went after the pecans and the walnuts. As I'm writing this, I'm wondering if my own children know how to shell a pecan or a walnut. Probably not, I bet if I gave them a bottle opener and a Coca-Cola bottle with a metal cap, they would not know how to open it and think I was totally nuts!
This is an easy recipe to make and I guarantee once you put these out for your family and friends to eat, they will not be able to stop themselves. The combination of the sugar and the spice is one of my favorite flavor combinations. This recipe is from Emeril Lagasse's book, "New Orleans Cooking".
Spicy Cocktail Nuts -
1 large egg white
1 teaspoon water
1 lb. assorted shelled nuts (walnuts, pecans, almonds, peanuts)
1/2 cup sugar
2 tablespoons Essence, recipe follows
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.
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