Spiced cocktail nuts from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections (page 186) by Elisabeth Prueitt and Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on December 07, 2017

    With so many adjustments, I don't feel entirely qualified to comment on this. In the recipe's headnote, though, they suggest that you can vary the seasonings any-which-way, so.... here we go! Since I was attempting to use up nuts that I had on hand, my final types/quantities did not match up. All were the same variety, but none (except the cashews) were raw. The rest were roasted, or blanched or... you get the picture. And I only had about 2/3 the total amount called for. I did, though, keep the seasonings at the full amount. I had excess agave syrup on hand, so I used that instead of corn syrup. I also used a chili con carne seasoning (ancho chile powder, oregano, tomato powder, etc.) instead of straight cayenne, as I wanted them to not be too spicy my small nut-loving squirrel of a son. I needed to bake them about 5 minutes longer than suggested, but that could have been my oven. Even with all those changes, these nuts will not be around long. They are soooo good and so adaptable.

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