This month’s Dorie recipes follow the same plan as last month: they give us all four recipes and let us choose when to make them. I picked the cocktail nuts first. I had visions of Dixie’s Rosemary Cashews, but these are really nothing like those. The only troubling thing about the recipe was the requirement to place all the spice covered nuts on the baking sheet one by one. I’ll admit that I just dumped the mixture on the pan, but I compensated for it by stirring them twice while they were baking.
The first time I made these I didn’t have any cayenne, so they were missing the kick. My husband wasn’t super impressed at first, but he kept going back for more! The second batch turned out way better. As a side note, don’t use a Silpat, the whole thing is a little hard to clean. The second time I used parchment and just tossed it in the trash when I was done.
I have to say, this is a very tasty and very easy recipe. It’s the perfect thing for this time of year when you might have unexpected guests stopping by, or a husband who’s a little peckish after work!