Spicy Cocktail Nuts submitted by Donald Bruun
By Emeril Lagasse
Emeril’s Essence Mix (Emeril’s Creole Seasoning):
- 2 ½ tablespoons smoked paprika
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine seasoning ingredients thoroughly and store in an airtight jar or container.
- 1 large egg white
- 1 teaspoon water
- 4 cups assorted shelled nuts (walnuts, pecans, almonds, peanuts etc)
- ½ cup sugar
- 2 tablespoons Emeril's creole seasoning mix
- ½ teaspoons cayenne
- ¼ teaspoon salt
Preheat the oven to 250 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, seasoning mix, 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. Serve warm at room temperature. Store in an airtight container.