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!
Want to join in the fun? Join French Fridays with Dorie here and follow along on Twitter.
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.
I made these, too!!! Love your beautiful photos~
Weren’t they so good? Thanks so much!
Well I have to say, I came home to the acrid smell of burning nuts and wondered what was up…
BUT – joy! – the second batch was featured in my lunch, and it was difficult to keep the wlves at bay in the canteen at work! Scrumptious, and the coating is not too thick and hard (as per the usual cheap beer nuts, for you North Americans).
I’m looking forward to a kilo being packed for our Mexican Amazing Race extravaganza commencing mid-December…
Well, perhaps not a kilo but maybe a few…
I agree. These are perfect for the holiday season. winter or summer
Absolutely, doesn’t matter what hemisphere you are in!
I LOVE NUTS (does that sound bad?)!!! In all seriousness, I just love how they pair with cocktails… and this sweet and spicy take on them is very exciting! 😉
These totally made me think of you to pair with one of your exotic cocktails!
These are way too addictive….could be very dangerous.
Indeed. Hence, small batches!
One day when things settle a bit; I hope to join in the Dorie fest but no matter for this week; I’ve been making nuts like these for years. I always include a package in the holiday gift baskets I send to family. I love a bit of heat and sweet too; funny how every year I seem to up the heat quotient just a bit more!
What a great idea for including in a gift basket!
Weren’t these terrific! I know I’ll be making them several times through the holidays. Love your pictures.
Yes, if we were hosting parties this year, I know the nuts would make an appearance on many a holiday table!
These were so good and addicting weren’t they?! Yours look so delicious and I just LOVE your photos! 🙂
Very addictive!
I know all too well about the excess egg white… I had a big dark puddle when mine came out of the oven. 🙁 I’m definitely trying them again, though, so I’ll have to remember to be patient!
Yes it’s a bit tricky to make sure you get enough of the egg white off without removing most of the flavour too…
Nice display of the nuts in that cute little dish. Can’t wait to try the recipe myself!
I love spiced nuts, especially sweet and spicey. They also make a great gift!
Since I made these, I had a whole bunch of ideas of other types of spices to use as well!
Hi Mardi-Your nuts look beautiful. I loved this recipe. Your photos are gorgeous. I hope you have a lovely weekend. xx
Yes it’s a great recipe isn’t it?
I’m really digging all of Dorie’s recipes! Now, I want to buy the book! This nut recipe is a perfect add-on to salads!
You *so* need to buy the book!
Oh yes, I’ve just made these for a little party but ended up eating most of them so am about to make some more. Fantastic, love yummy nuts like this 🙂
That is the danger of these little babies – once you eat one, you can’t stop!
My aunt always has spicy nuts on hand at Christmas. It might be one of my favourite parts of the pre-feast. Cashews are the best choice yum!
Yes cashews are my favourite!
These are perfect for the upcoming holiday season. I always have various nibbles on my kitchen island, these would be a perfect addition. I’ve been meaning to add Dorie’s book to my collection. Every time the group posts on a recipe I get a little jealous. Everything always looks so good!
You totally need to get Dorie’s book Grace, you would love it!
Love these, so great for entertaining 🙂
Mardi, your nuts look fantastic! But what else is new?:) Almost every morning when I get up and my head starts spinning from everything I have to do, I just say to myself,”If Mardy can do it, you can, too”. You are the organizational guru to me (and I am pretty OCD about planning:)
Oh thank you so much – that is very sweet of you to say. I am really just all about lists and post it notes 😉
Your nuts turned out looking so delicious. Thanks for the tips. I will make these soon so I enjoy seeing what you did…great job.
Thanks – glad to pass on any mistakes I make so others don’t do the same!
Dangerous. Between my housemate and I, these would last exactly the length of time it would take us to eat them all one after the other. Guests would not get a look in.
A good way to use up egg whites in this festive period of custard making? That probably isn’t so applicable to you though, Ms Macaron.
You betcha, my egg whites are all earmarked for macaron making 😉
I’m all about recipes for nuts… Especially around the holidays. Will have to add these to my list.
They’re pretty easy and so much better than bought ones!