Locanda Verde’s Spiced Nuts
4
cups
Appetizer
Course
Print Recipe
Ingredients
Directions
Spice Mix
1 tbsp
sugar
Jump
1 tbsp
dark brown sugar
Jump
4 tsp
salt
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1 tsp
freshly ground black pepper
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1 tsp
fennel seeds
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1 tsp
crushed red pepper
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Nut Mix
1 ¾ c
skin-on almonds
Jump
1 ¾ c
hazelnuts
Jump
¾ c
pistachios
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½ c
simple syrup (1:1 sugar to water)
Jump
Spice Mix
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For the bar nuts at New York City’s Locanda Verde, its opening pastry chef, Karen DeMasco, coated nuts with a dynamically sweet, salty, peppery blend added to simple syrup (great for cocktails, too!). Today, her recipe lives on, making the curved bar the best seat for watching the sunset in Tribeca. This fragrant syrup can be prepared ahead of time and utilized when that craving for spiced nuts comes upon you.

Directions

  1. Preheat oven to 300°F.
  2. Mix nuts, simple syrup, and spice mix together in a bowl. Spread evenly on a sheet tray, and bake for 18-20 minutes, until toasty and aromatic.
  3. Let cool, then serve warm or at room temperature.

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