From sweet to savory.
Here are three wildly different spiced nut recipes to help break you free from the monotony of many of the recipes out there. I went nuts creating them, and I hope you'll go nuts for them.There are several ways to approach spiced nuts. Some recipes make a glaze with sugar, egg whites, and spices. Some use a fat like butter along with the sugar and flavorings, and others just dust roasted nuts in dry spices.
*Well, each batch except the non-egg one, which went missing from the SE test kitchen before the tasting. I'm going to assume that meant they were popular with someone... Here, now, are the three flavors I came up with; I used specific nuts for each flavor, but feel free to switch them up since all flavors will work on all nut types.Taking a cue from Mexico, I made a blend of brown sugar, cocoa powder, dark chocolate, and both warm and hot spices .I spread them on a greased baking sheet and roasted them at 300°F for about 25 minutes.
At first, I attempted to make these with fresh rosemary, but that's not a good idea. Not only does rosemary oxidize quickly once minced, turning it a dark brown color, but no matter how finely you mince it, you'll never get it to the powdery consistency that can really coat the nuts. They'll seem dry to the touch, but they'll still be loaded with their own natural olive oil. Once you crush them in a mortar, the oil will release, forming a concentrated paste.
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