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Spiced Cocktail Nuts Recipe

Spiced Cocktail Nuts

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (80)

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Average Rating:

Total Reviews: 80

Showing 41-50 of 80

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  • on April 13, 2010

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    yes,there is a site within the foodnetwork that you send comments,questions
    concerns,suggestions.or complaints.go to recipe search and type CONTACT US
    and you will be directed to foodnetwork customer service.hope this helps.by the
    way i did try this recipe and it is very spicy.okay

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  • on April 06, 2010

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    We loved these nuts! I used unsalted mixed nuts that were on sale instead of the almonds, cashews & walnuts and added chopped dried apricots. Left out the cardamon, didn't have any in the pantry. We loved the Moroccan flavors and spiciness. Added a pinch of smoked paprika as well. They were dynamite, not even one lowly peanut to bring back from the party.

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  • on April 06, 2010

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    Another winner from my favorite foodnetwork chef. Thanks, Giada! You and your recipes always brighten my day!

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  • on April 06, 2010

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    I have been making spiced nuts to give as holiday gifts to friends, family & co-workers for many years. This is a great variation on my stand-by "base" recipe I first found in Gourmet Magazine (Spiced Marcona Almonds, March 2004 issue and modified with similar spices that Giada is using. Everyone loves them and anticipates them as a gift from me over the holldays!

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  • on March 08, 2010

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    I crave these nuts! I want them right now. I would make them a lot more if nuts didn't cost so much and I had more money! They are an interesting taste, not one easily recognized. It will cause your eaters to ponder on what that secret ingredient is. Everyone that I've made them for had loved them, even those who aren't huge nut fans! It's a winner.

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  • on February 28, 2010

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    Toss these nuts into a salad with a variety of ingredients. We did spring greens with bosc pears, red grapes, and bacon with a honey mustard vinaigrette and it was so delicious!

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  • on December 22, 2009

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    These were absolutely delicious and so easy to make! I love how there is an initial sugary cinnamon taste followed quickly by a spicy finish. I packed these up in a bag to give to my pops for Christmas. Note: a few modifications, I used a little less cumin because in most curry powders there is already cumin and a few other similar spices - and as we know cumin can be a little overpowering. I used a little over a 1/2 cup of sugar and an extra teaspoon of cinnamon. After I poured the mixture onto the pan I sprinkled a little bit of kosher salt right on top.

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  • on December 07, 2009

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    this recipe came out perfect! these cocktail nuts are flavorful and crunchy. i will be making these again and again.

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  • on November 24, 2009

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    Too much Cumin for sure, and I think I would leave out the curry altogether. All I taste is cumin and curry, there is no salt or sweet taste at all. After taste is the Cayenne. Mildly disappointed - not what I was expecting or hoping for at all. And all the nuts stuck together in big chunks rather then remaining individual nuts. This recipe needs adjusting - nuts are too expensive for this kind of flop.

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  • on November 24, 2009

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    I was looking for a good spiced nut recipe for Thanksgiving but many of the comments on this recipe are reviewing Giada, not the nuts. I agree with most of the comments about Giada. Her show has changed SO much. The reason, as I see it, that so many people comment on the chefs in these reviews is that Food Network makes it extremely difficult to comment on their shows, chefs, etc. So if you want to complain about or comment on a show or chef you have to do it when you are rating a recipe. Food Network does not care what you think or many things would be different. They just DON'T care, OK? Get over it. Watch or don't watch. It is a free country, remember? And if anyone has figured out a site within Food Network to make other comments, post it here, Kay?

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