This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s cookbook, Everyday Dorie. Candied Cocktail Nuts was, thankfully a quick-to-make recipe that was easy to scale down to a very small portion (based on weighing the amount of nuts I had on hand) that I managed to squeeze into a busy day of baking (have you seen the 12 Days of Holiday Treats?).
Now there are many versions of this type of recipe (I typicall y make one that uses egg white as the “binder” for the sugar and spices) Dorie says of this version:
In this rendition, I season the nuts salty, sweet, hot, and herbaceous — mixing brown sugar, maple syrup, and cinnamon, the sweet stuff, with red pepper for heat and thyme for depth.
Yeah, so all of this flavour sticks to the nuts thanks to some butter and it’s absolutely delicious! I didn’t use fresh thyme per the recipe because I didn’t have any and it wasn’t any less falvourful but I can see how the herbaceous notes would add something extra to this – next time (because there will be a next time with this butter base scenario!)
Whip up a batch for the holidays – and don’t blame me if you eat the entire batch.. per Dorie:
I rarely disagree with Mary Dodd, who tests all my recipes, but we didn’t see eye to eye on this one. I thought the recipe served eight, but she said it served only one. So we settled on four.
😉
Get the recipe for Dorie Greenspan’s Candied Cocktail Nuts on page 6 of Everyday Dorie or here.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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These are prone to snacking, very good. I did use thyme and did not taste it much. Happy baking.
You are right about the merit of butter. I was wondering how quickly these nuts came together as compared to other recipes; it’s the butter!
I used the thyme and I am not sure what it offered 🤷♀️…although the overall taste was great!
I’d make these anytime. yum.