Tag Archive: nuts


Sweet and Spicy Nuts

With this weekend comes Superbowl Sunday. Like most Americans, I will be watching, even though I really don’t care much about the game itself. I’m a die-hard Patriots fan, so, sadly, I haven’t needed to watch a  football game in almost a month. But, I know my husband will want to tune in and I won’t deprive him of that simple pleasure, even though I’d rather watch pretty much anything else.

So, since I hate the Steelers with the fire of a thousand suns (because their quarterback is a rapist) and the Packers are probably not going to win, I’ve decided to focus on the snacks. Snacks that will keep me happy while I watch two unlikeable teams play a dirty football game punctuated by some clever commercial breaks.

This is one of those snacks. It’s a happy snack.

It seems deceptively simple – spiced nuts are pretty basic and don’t require much effort. But, when I originally made these to munch on during the Pats first home game this season, my husband declared them “dangerously good” and started requesting them on a fairly regular basis.  So, I make them a lot and every time I do, he rewards me by joking that he’s lucky to have married a woman who’s so good with nuts. Oy. Oy vey.

But I do agree that they ARE good. What could be bad about crunchy, roasted nuts coated in a sweet, smoky, spicy glaze? Oh yeah. The fact that they’re addictively delicious and will be gone before halftime.

More Superbowl snacks to come this week.

Sweet and Spicy Nuts

(adapted from Real Simple)

  • 1 large egg white
  • 1/4 cup brown sugar
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon cayenne pepper or chipotle powder
  • 2 cups lightly salted nuts (Mixed nuts are fine, but this also works well with a single variety. I like using almonds or cashews.)

Preheat the oven to 350 F. Line a rimmed baking sheet with parchment paper.

In a mixing bowl, whisk together the egg white, brown sugar, and spices. Add the nuts and toss to coat. Pour onto the prepared baking sheet, spreading evenly. Bake 15 minutes or until the coating is set.

Cool and enjoy!

This is one of those cakes that you can take ANYWHERE. Dress it up with fresh, barely-sweetened, homemade whipped cream and it’s perfect for a holiday or dinner party. Serve it as is with coffee. Make it with bananas instead of pears and take it to a neighborhood potluck.

It’s pretty perfect and very delicious.

Right now, I’m making the banana version to bring to our friends’ house, where it will be enjoyed as we watch the Patriots crush the Jets in tomorrow’s NFL play-off game.

Edited to add:  So, the Pats didn’t win, but the cake was still delicious. Also, I’ve decided that I’m going to experiment and make this with fresh, in-season cherries this Summer. I’ll let you know how it turns out. My bets are on scrumptious.

Pear-Almond Cake with Chocolate Chunks

(adapted from Rachael Ray)

  • 1 cup flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1 stick (4 ounces) unsalted butter, melted and cooled
  • 2 large pears—peeled, cored and thinly sliced (or two sliced bananas, if you are pear-averse)
  • 1/2 cup bittersweet chocolate chunks (I just chop a good quality bar into chunks)
  • 1 egg white
  • 1/2 cup sliced blanched almonds
  • Confectioners’ sugar, for dusting
  1. Preheat the oven to 375°. Grease and flour a 9-inch springform pan.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a large bowl, whisk together 3/4 cup granulated sugar, the vanilla extract, and the 2 eggs until pale yellow, 1 to 2 minutes; whisk in the butter. Stir into the flour mixture until just combined.
  4. Pour half of the batter into the prepared pan and top with half of the pear or banana slices and half of the chocolate; repeat with the remaining batter, pears or bananas, and chocolate.
  5. Using a food processor, finely grind 1/4 cup almonds with the remaining 1/4 cup granulated sugar. Add the egg white and process until smooth. Drizzle over the cake and sprinkle with the remaining 1/4 cup almonds. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool slightly, then dust lightly with the confectioners’ sugar.