French Fridays with Dorie: Sweet and spicy cocktail nuts

Dorie Greenspan sweet spicy cocktail nuts on eatlivetravelwrite.comThis 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.

40 thoughts on “French Fridays with Dorie: Sweet and spicy cocktail nuts”

  1. 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…

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  2. 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!

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  3. These were so good and addicting weren’t they?! Yours look so delicious and I just LOVE your photos! 🙂

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  4. 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!

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  5. 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 🙂

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  6. 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!

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  7. 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:)

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  8. 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.

    Reply

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