Photo: Greg Dupree
Active Time
10 Mins
Total Time
1 Hour
Yield
Serves 20 (serving size: about 2 1/2 tbsp.)

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.

How to Make It

Step 1

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.

Step 2

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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