This recipe is courtesy of Giada.
The Recipe Redux challenged us this month to share a recipe from one of our favorite cookbooks. The catch is that we had to choose a recipe from page 44 or 144. To be honest, I loved this concept!
It forced me to create a recipe I normally would have put off and this particular one is just in time for the holidays
If you’re in need for an idiot proof appetizer for Christmas or New Years, this is PERFECT! In fact, you should probably double the recipe because it’s that good and that addicting. These spiced nuts fit into the boozy sweet&salty craving we all get during the pre-dinner holiday party “cocktail hour”.
What I like most about this recipe is how simple it is. Even if you hate cooking or can not fathom the idea of making your own appetizer Christmas/New Years, you can handle this one. You toss the nuts in seasoning and an egg white binder then bake. Almost as easy as sippin on a glass of fuzzy champagne.
The only modification I made to Giada’s recipe was that I replaced peanuts with walnuts and left out the almonds, mainly because I forgot. I also left out the curry powder because I didn’t have it on hand, but it’s really not needed.
Another quick tip, tossing the mix with pretzels before serving is genius! Appetizers are my favorite part of holiday parties…and the deserts of course 
Spiced Cocktail Nuts
Ingredients
- 1 large egg white
- 1 cup hazelnuts (preferably roasted)
- 1 cup peanuts (preferably roasted)
- 1/4 cup raw cane sugar
- 1.5 tsp ground cumin
- 1 tsp garlic powder
- Sea salt to taste
- 1/2 tsp paprika (or cayenne pepper)
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 1 cup mini pretzels
Instructions
- Preheat oven to 250 degrees farenheit. Grease a baking tray with olie oil or cooking spray and set aside.
- In a large bowl, whisk the egg white until it becomes foamy. Add in the hazelnuts and peanuts and stir until well coated.
- Combine the sugar and spices in a seperate bowl then mix into nuts and toss until fully coated.
- Place the nuts on the baking tray, maing sure they are spread out. Bake for 45 minutes then set aside and allow to cool for atleast 30 minutes. Using a metal spatuala, remove the nuts from the tray and break the clusters into bite size pieces. Toss in pretzels and serve!