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Sweet & Savory Cocktail Nuts



1 large egg white
2 cups unsalted pecan halves
2 cups unsalted roasted cashews
1/2 cup sugar
1 tablespoon ground cumin
3/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon Kosher salt


Preheat the oven to 250 degrees F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and salt and mix well. Spread the mixture evenly on a parchment-lined baking sheet pan. Bake about 40 minutes, until the nuts are mostly dry but still slightly tacky.

Remove the nuts from the oven and toss around on pan. Reduce the temperature to 200 degrees F and return the nuts to the oven. Bake another 30 more minutes or until crisp. Use a spatula to loosen the nuts from the baking sheet and cool completely on the pan.

Serve to guests in small stylish bowls along side your favorite cocktails!
Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin, Texas. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and General Manager at Marcello’s Italian Restaurant and Bar in Port Isabel, Texas.
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