Spicy Cocktail Nuts
Recipe by Emeril Lagasse
- 1 large egg white
- 1 teaspoon water
- 4 cups raw almonds (…or raw walnuts, pecans, or peanuts)
- 1/2 cup sugar
- 2 tablespoons Emeril’s Essence, recipe follows (or whichever spice blend you prefer…)
- 1/2 teaspoon cayenne
- 1/4 teaspoon salt
Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together egg white and water until frothy. Add the nuts and toss to coat. In a small bowl, combine the sugar, Essence, cayenne, and salt. Add to the nuts and stir to coat evenly. Spread the nuts on the prepared pan and bake until dry, about 45 minutes, stirring every 15 minutes. Remove from the oven and stir to separate. Let cool on the baking sheet. Serve warm or at room temperature.
Essence (Emeril’s Creole Seasoning)
Recipe by Emeril Lagasse
- 2- 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
