These spiced nuts are an easy, low-effort, cocktail snack. Toast nuts, mix topping, combine, let cool. That’s it. Less than 10 minutes start to finish (perfect if you’re looking for something light to serve with holiday party drinks).
We've made one small adaptation to the original recipe by using Marash chiles instead of the cayenne pepper the book recommends, and we think the bright flavour and moderate heat of the Marash chiles is a perfect match to the rosemary, salt and brown sugar. If you don’t have Marash on hand, Aleppo chiles or Gochu Garu will also work fine.
Adapted from an original recipe in The Girl Can’t Cook by Cinda Chavich.
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