Mouth-watering Cocktail Nuts

Have you ever been on a road trip and wanted something to snack on? Well this is the place to be. As my older sister graduated from UPenn, which is 3 hours away from home, we took the time to drive there and back together. As time went by, our stomachs were eager to eat something. Like usual, we didn’t stop at a McDonalds because we had packed the car with lots of water and snacks. Some people wanted to munch on something sweet while others wanted something salty, but hey, we predicted this the day before.

Many times, we get inspiration from cookbooks. Our new go-to book is Giada de Laurentiis’ “Feel Good Food.” Flipping through the snacks, you will come along the recipe that’s shared with you below. It’s super easy to make and super good. Yes, the recipe does give you nuts to use, but remember, those are just ideas. On every recipe, you should be able to tweak it here and there to fit your needs and use what you currently have available in your pantry. We added cashews instead of walnuts and it was just as good as Giada described.

This recipe is easy to share. When going to a party, you can offer a little package with these cocktail nuts inside. Like we did, pack them for a road trip. You can even put them in a little ziploc baggy and throw that into your backpack/purse. Don’t forget to recreate this recipe by adding different spices and nuts(and don’t forget to share us your thoughts below in the comments).

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Mouth-Watering Cocktail Nuts

  • Servings: 6
  • Difficulty: easy
  • Print


  • Vegetable cooking spray
  • 1 egg whites
  • 1 cups roasted/salted almonds
  • 1 cups toasted hazlenuts
  • 1 cups walnut halves-we used cashews instead
  • 3/4 cup sugar
  • 1 tablespoons Madras curry powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/4 teaspoons garlic salt
  • 1/2 teaspoons cayenne pepper
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon

Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.

In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden and fragrant. Cool for 1 hour.

Using a spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls/jar.

Bon Appétit and Happy Snacking,

D and S

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