What is your favorite nut? Mine is the pecan. Specifically, the raw pecan. I really do prefer the taste of just about all nuts in their raw form, cashews being one of the few exceptions.
That raw flavor reminds me of Christmas and the unshelled nuts we’d find in our stockings every Christmas morning. I loved to crack them open: my goal was to pull a perfect pecan or walnut half from the shell without it breaking.
Dorie’s cocktail nuts call for two cups of nuts. I used raw pecans; roasted, unsalted almonds; roasted, unsalted cashews; and roasted, lightly salted peanuts. (I bought all of my nuts from Trader Joe’s. Have you been down that aisle of nuts and dried fruits? The selection is phenomenal!)
And the recipe calls for only a pinch of cayenne, which gave me a good excuse to use one of my favorite kitchen gadgets: a set of very small measuring spoons that my mom gave to me. I know that I don’t really need them to add a smidgen, pinch, or dash of anything to a recipe. But they’re fun to use, just the same.
But then again, maybe I’m measurement challenged. You never know.
These cocktail nuts are a little addictive.
I may or may not have eaten most of them myself over the course of three days.