This week’s French Fridays with Dorie recipe is a winner for all those holiday parties I am sure you have coming up – something to serve with cocktails that’s great to have on hand for those unexpected visitors.
Dorie’s recipe for sweet and spicy cocktail nuts (p 18) explains how nuts are the most popular choice for apéritif snacks in France, which I definitely remember from my years there. Even ordering a beer in a simple café, you will often be served a small bowl of nuts, mostly peanuts, but nut mixes are popular choices in people’s homes for l’apéro…
I found Dorie’s recipe intriguing as it called for the nuts (your choice – I used unsalted cashews and pecans as that’s what I had on hand) to be coated in sugar and spices and egg whites, then baked in the oven. I had never thought about how flavoured nuts get their crisp exterior and now I know!
I had a little bit of a mishap with half the batch, not having removed enough excess egg white before I put them in the oven. I highly recommend taking the time (and not being impatient, like, errr… some people) to remove as much excess egg white as possible before you bake them otherwise they will burn.
This is a great recipe, so simple (once you get the technique right!) because you can customise the flavours according to what you like. I used Penzey’s Black and Red spice with sugar and they were deliciously sweet and hot. You could use any combination of spice and sugar – the possibilities are endless!
As for these, they were perfect with a festive mini gin and tonic… Cheers!
A few people have asked for recipes for the French Fridays with Dorie entries. The group does not publish the recipes on our blogs, rather, we would prefer it if you would purchase the book yourselves (you definitely want this book!) which you can do here on Amazon (great price right now) or here on Amazon Canada (it’s also on special!)
Did you enter my giveaway to win a copy of Harold McGee’s new book, Keys to Good Cooking? Simply leave a comment here before Wednesday, December 8th at 6pm EST.