Night Heron’s Angostura Nuts
1
cup
Side Dish
Course
Print Recipe
Ingredients
Directions
Angostura Sugar:
2 tbsp
Angostura bitters
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1 c
sugar
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Nuts:
1 ½ c
nut mix (1/2 cup each of raw pecan halves, walnut halves, and skin-on almonds))
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1
egg white, whisked
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c
Angostura sugar
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1
dash Angostura bitters
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1
wedge of lime
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Kosher salt, to taste (optional)
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At Night Heron in Houston, chef Jonathan Pittman called on a couple of cocktail staples, usually found in flips and Old Fashioneds, when making his bar nut blend. He coats his nut mix with an egg-white binder and Angostura sugar for a craggy crunch, finishing them with a dash of bitters and a fresh wedge of lime on the side.

Directions

Angostura Sugar
  1. Add Angostura bitters to sugar, and mix and stir until sugar turns dark pink.
  2. Bake in the oven at 350°F, stirring every 5 minutes until all liquid dissolves, about 10 minutes, and let the sugar cool completely.
  3. After sugar cools, crumble in a food processor or by hand into an airtight container and reserve.
Nuts
  1. Preheat oven to 350°F.
  2. In a large mixing bowl, whisk the egg white until just frothy, then whisk in the Angostura bitters.
  3. Add nuts to the mixing bowl with the egg white and toss to coat. Spread nuts onto a sheet tray lined with wax or parchment paper liner.
  4. Evenly sprinkle half of the Angostura sugar onto the nuts and place into the oven to bake for 5 minutes. Pull the tray out and sprinkle the remaining half of sugar onto the nuts and stir. Continue baking 5 to 10 minutes until nuts are dry. Let cool.
  5. In a small rocks glass, serve a few ounces of nuts with a dash of Angostura, a squeeze of fresh lime, and a little salt, if desired.

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