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.
- Add Angostura bitters to sugar, and mix and stir until sugar turns dark pink.
- Bake in the oven at 350°F, stirring every 5 minutes until all liquid dissolves, about 10 minutes, and let the sugar cool completely.
- After sugar cools, crumble in a food processor or by hand into an airtight container and reserve.
- Preheat oven to 350°F.
- In a large mixing bowl, whisk the egg white until just frothy, then whisk in the Angostura bitters.
- 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.
- 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.
- 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.