So, I hoped to uncover a great retro party nuts recipe – but guess what? Life happened, I didn’t get around to it in time for a gathering I was having at my house and ended up googling a recipe from my office with just enough time to pick up ingredients on the way home.
I was bummed because party nuts seemed like SUCH a perfect retro recipe item. I don’t know if its because I actually saw a bunch of recipes for them while I was reading through my old cookbooks – OR if it’s because most elderly people I know have dishes of mixed nuts out so they feel old, but I didn’t get it together.
They were SUPER easy to make. I picked up the pecans at the Peachtree Road Farmer’s Market on Saturday. They were $7 for a not even full sandwich sized zip lock – but I spoke to the vendor and something about learning where they were from (near Hartwell) made the price seem unimportant. (PS – I wish my paparazzi took more flattering shots – but here I am, none the less).
On the plus side, I did try out this new recipe as found on this blog:
“First up is a recipe for Spiced Party Pecans from the New Basics Cookbook by Julee Rosso and Sheila Lukins.
I highly recommend that you make some extra to keep for yourself.”
Spiced Party Nuts
makes 2 cups
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon curry powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoons cayenne pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 2 cups shelled whole almonds or pecan halves
- 1 tablespoon coarse (kosher) salt (optional)
- Garlic salt (optional)
- Preheat the oven to 325°F.
- Mix the cumin, chili powder, curry powder, garlic salt, cayenne, ginger, and cinnamon in a bowl. Set aside.
- Heat the oil in a nonstick skillet over low heat. Add the spice mixture and stir well. Simmer to mellow the flavors, 3 or 4 minutes.
- Place the nuts in a mixing bowl, add the spice mixture, and toss well. Spread the nuts in a single layer on a baking sheet. Bake for 15 minutes, shaking the pan once or twice.
- Remove the baking sheet from the oven, and using a rubber spatula, toss the nuts with any spices and oil that have accumulated on the bottom of the pan. Sprinkle with the coarse salt, and a bit more garlic salt if desired. Let rest for 2 hours in a cool place. Store in airtight jars.
They were super tasty – BUT I think I need to stir a little more next time and use more olive oil (I was on the conservative side because I was almost out) – some nuts were total spice bombs, albeit tasty spicy bombs, but too much spice coating on some and not others.
I put the leftovers in baggies and snacked on them for a few days. Now I’m actually craving them and might have to whip up another batch.