I want to make some kind of spiced nuts to have out for Thanksgiving. (I assume I can make these a few days ahead of time & store). Looking for a great tried recipe- I can search, but want a CH verified one! Something simple but delicious would be great.
I recently tried the Union Square Cafe bar nuts recipe from food network. I liked it very much, and I'm thinking I'll make them again to have them out at Thanksgiving.
I've also made an epicurious recipe for spicy nuts -- they were a hit at the party I had. I used cashews, though.
And a sweeter take is another epicurious recipe, with slight modifications:
I used pecans only, and used forks to fish them out of the egg-spice mixture, so that the pecans stayed separate and didn't bunch up.
All can be made in advance. The recipe says to serve the Union Square nuts hot, but I found they were just as good, if not better, at room temperature.
I had no problem with it. I made them and kept them around for a couple of days at room temperature, and they were fine. The butter didn't get at all weird or anything. And I wouldn't characterize them as any more messy than any other type of spiced nut. I mean, you don't end up with popcorn-butter hands or anything.
Also, there's a new thread, http://www.chowhound.com/topics/460457, where the poster is having problems with the coating sticking, so you might want to follow that thread to troubleshoot, if you decide to go with that recipe.
Hope that helps.
This is one of my favorites. It's from John Clancy's Christmas Cookbook--an excellent book, now sadly out of print, but available for pennies on Amazon.com.
3 cups shelled pecans
6 tablespoons unsalted butter, melted
1 tablespoon coarse salt
1 teaspoon freshly ground white pepper
Put pecans in a roasting pan with other ingredients and toss until well coated. Bake at 350 for 15 minutes, tossing once or twice. Transfer nuts to wire rack to cook and shake them in a paper bag to remove excess butter.
Any of the nut recipes on this website are easy and very good (I've linked to the Lemon Pepper Cashews):
I've made spiced pecans before with the egg white and sugar, but I like the ones on 28 Cooks because it doesn't require turning on the oven. It's all done in one pot on the stove and then laid out to cool and dry. The nuts come out with a crisp glaze on them (because there's no water added to the sugar) and great flavors. They also keep well for a few days, so you could make them ahead of time and serve for Thanksgiving.
these are perfect, thanks. now I just have to choose...
and hopefully more will be added as I couldn't find a good thread when I searched