This cocktail nut mix is slightly spicy, with a light touch of sweetness, and the soy adds umami depth. Serve these with ice-cold beer or bold mixed drinks, like tomato-y spicy bloody Marys, citrus loaded and sour margaritas, or nonalcoholic but strongly brewed iced tea. The almonds and cashews roast at slightly different rates (see roasting chart, page 221), so place each in a separate baking pan. After initially roasting, you can place them in the oven together with the peanuts for this recipe, but rotate the pan for even cooking.
1 cup dry-roasted peanuts
1 cup almonds, roasted (see Note below)
1 cup cashews, roasted (see Note below)
1 tablespoon reduced-sodium soy sauce
1 tablespoon crushed Aleppo pepper or 1 1/2 tsp. crushed red pepper
2 teaspoons lime zest plus 1 Tbsp. fresh juice (from 1 lime)
2 teaspoons canola oil
1 teaspoon granulated sugar
Est. added sugars 0g
How to Make It
Preheat oven to 250°F. Toss together all ingredients in a bowl. Arrange in a single layer on a parchment paper-lined rimmed baking sheet. Bake in preheated oven until liquid has evaporated and nuts are slightly caramelized, 13 to 15 minutes. Cool to room temperature. Serve immediately, or store in an airtight container up to 5 days.
Note: Roast nuts at 300°F in a single layer on a rimmed baking sheet, stirring occasionally until lightly browned and crisp. Almonds: 25 min.; cashews: 28 min.
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