Spiced Cocktail Nuts

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The only substitution I made was pecans for walnuts. Maybe you need the bitterness of walnuts to offset the strong spices? Anyway, I couldn't give these away. They were a little chewy in places - not crisp all the way through. I put them in a glass jar and even after washing and putting in the dishwasher, the jar still smells! Not something I'll make again.

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I love to watch the new episodes for the new recipes and try them out. I made this the afternoon it aired because many of the ingredients help lower cholesterol - which my hubby needs. I made this and it was tasty but a little too strong. Maybe I am whimpy but I think I will use the same spices, just a little less; six cups of nuts is an awful lot too!! 8-. I will say that my 2 year old LOVES them. He points to the bag and say, "Mommy, more nuts!" So you can take it from me or my son.

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I have found the review tab extremely helpful when debating whether to try a new recipe. The feedback and suggestions from others has really been a big help to me. So I am considering making this nut recipe, and I don't need to read the negative remarks that have been entered. Rachel, Sandra, Giada.....all have been subject to these type of remarks. I agree with others below - change the channel if you don't like it. There is a button on your remote that will help you with that. Every "Giada" recipe I have ever tried has been great, and very easy to prepare. That is what appeals to me about her style of cooking. No matter which show you are following and seeking a recipe, chose one that fits your budget and lifestyle. The Food Network is aiming to please a large audience with their programming, so some shows may not appeal to everyone.

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Ok if these people are griping about Giada sniffing and smelling the spices and aromas of food too often, wow, how do they make it through life without letting every little thing bother them! This is a space for reviewing the *recipe* and food. We don't want to read these reviews just to see people reviewing and critiquing on the chef's personality, passion, gestures, etc. Every one gets a little 'dramatic', or passionate about something.
Giada is a passionate and happy person/chef. I enjoy watching her, and appreciate when she's excited and happy about what she's making, and the aromas of herbs, spices and food. And why are people showing a thumbs-down that nuts are expensive??? So! Then make something else! Thanks Giada for the great recipe!

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I used fresh egg whites and added a bit of paprika to the recipe. Tasted yummy.

Truthfully, I tune into food network for the recipes. I try to overlook Giada's constant sniffing and smiling into the camera. Yes, I turn her off if it gets to irritating.

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First excellent recipe. Use whatever nuts you like.....

Second, I am disappointed that people can't just review the recipe for those actually interested. As far as expensive ingredients, as an Italian, I too grew up with many of these meats and cheeses, and am thrilled to have these recipes. However, they can be expensive, but Giada will often say you can use what you like or what is available. Cooking is a form of art, It is meant to be personal.

Third, Giada, like most Italians are very passionate about good food and good ingredients,that is why she is what you call "dramatic" It is who she is. So stop being so negative. She has a great show with amazing food.

Thank you Giada!!!!

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We live in a small community just outside Seattle proper and I can assure you that Mel does not speak for all of us. Giada along with Ina and Alex are our favorites. I made the nuts for guests Saturday evening and they were a huge hit. What is wrong with sniffing the spices Mel? Get a life!

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I agree with some of you..Giada can be very dramatic. I love ur recipes Giada but there is no reason to sniff everything. I am an Indian and I know how the spices smell. Just like ur Simple Italian food - keep urself simple too!!

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I made these cocktail nuts for a bridal shower and they didn't turn out so good. The spice and flavor was ok, but the nuts ended up chewy? What did I do wrong- was it the egg white, or the timing? It was a very expensive mistake- almonds, cashews and walnuts.

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This is always a big hit.....I did sift the sugar and spices together and then sifted again into the nut/egg white mixtture, and that made the spices and sugar very well mixed and an even distribution....and afterward, I did have some little lumps left over that I had to push through, so I'm glad I did. And I would suggest not using egg whites from a carton like I did the first time I made it.....if you get even a little too much, the consistency is not as good...(but it still tasted great and people loved it! .so don't mess with the nut/egg white ratio...even a little bit.. I got the best results when I used eggs from the shell, like Giada did ....

Giada, I love your show.... I am an average cook with average equipment and an average budget and your recipes always come out wonderfully and are different...I love to entertain and without spending any more money, I seem to always wow my guests when I use one or more of your recipes. . I'm from the South and we have a long tradition of entertaining at home, so I enjoy your vision about food and entertaining....it makes it so much more fun to entertain when you have a new dish to present!.....
...and please! Don't listen to that bitter "Mel" in Seattle........I've spent time in Seattle and if everyone there invested as much in gracious living as they did in their tattoos, buzz cuts, flannel shirts and Doc Martens, they would be enjoying caviar every day! In fact, Starbucks would probably introduce a "Caviar Latte"...
Molto Bene, Girl!