Cajun Cocktail Nuts Recipes

ROASTED CAJUN NUTS

Steps:

• Preheat the oven to 200 degrees F. Line a baking pan with parchment.
• Mix the sugar, Cajun seasoning and cayenne together in a small bowl. If your Cajun seasoning does not contain salt, add 3/4 teaspoon salt.
• Mix the warm bacon fat or butter with the garlic in a large bowl. Add the almonds, cashews, pecans and peanuts and toss to coat well.
• In another large bowl, whisk the egg white vigorously until foamy. Add the nuts to the egg white and toss to coat. Add the seasoning mix and toss to coat.
• Spread the nuts on the prepared baking pan in a single layer. Bake, stirring every 10 to 15 minutes, until glossy and lightly toasted, about 1 hour. Cool completely; the nuts will crisp as they cool.

SWEET & SPICY ROASTED PARTY NUTS

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn't get stuck to the pan (this is important). Pour the almonds, pecans and pepitas onto the pan and set it aside.
• In a small bowl, combine the optional rosemary (or any other added seasonings), maple syrup, melted butter, salt, vanilla, and cayenne (if you using). Gently whisk until blended.
• Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Spread the mixture in a single layer across the pan (the maple syrup will pool on the bottom of the pan, but that's okay).
• Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the pecans cool.)
• Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps (this may or may not be necessary).
• Let the nut mixture cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.

SWEET, SALTY, SPICY PARTY NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

SWEET & SPICY NUTS

Steps:

• In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes., Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

CAJUN STYLE ROASTED ALMONDS

Steps:

• Pre-heat your oven at 325 and line parchment paper on a baking sheet.
• In a mixing bowl, toss around the raw nuts, olive oil and only 1 teaspoon of cajun spices.
• Roast the almonds in the oven for 20-25 minutes. Once out, sprinkle the last ½ teaspoon of spices on top of the warm nuts, mix gently to make sure all nuts are covered by the extra spices and wait till they cool down before eating them, so the excess oil dry up and they don't burn your mouth.

CAJUN COCKTAIL NUTS

Steps:

• Preheat over to 275 degrees. Mix Butter, Worcestershire, chili powder, cayenne pepper, and pepper sauce in glass measuring cup. Combine nuts in large roasting pan and drizzle with butter mixture, stirring to coat. Bake 45 minutes, stirring every 15 minutes. Spread out on paper towels to dry. Season with garlic salt and black pepper.