I’m hosting a cocktail party and although it’s a potluck, I need to have a few things ready to go when I run in the door before my guests arrive. Do you have any suggestions for snacks I can make in advance—even a few nights before?
We all know I love to go retro around these parts, so may I recommend a nice bowl of nuts?
I don’t mean ripping open one of those vacuum-sealed Planters cans with the unwieldy Brazil nuts hanging out in them (wasn’t I just having a conversation about how much I hate the Brazil nut in the mix? It’s so large and galumphy, taking up all that space and being oily). I mean a custom mix, with bright flavors and unexpected spices that pair up beautifully with aperitifs.
Below are two of my party favorites for spicy Thai cashews and smoky-sweet almonds, both of which can be made in 15 minutes and saved in a Tupperware for at least a week (if you can hold off on eating them that long). I love the contrast of the cashew’s creamy texture with the tangy Thai seasonings, and the deeper crispiness of the almond with its smoky, warm salt and pepper components. These would just hit it out of the park with a sparkling white wine; try something unexpected and refreshing like a Vinho Verde or Txakoli for your pre-dinner cocktails.
Need more nut recipes? Lisa at Dinner Party is typically well-stocked with gorgeous hostess ideas, like chile-lime peanuts (her idea of sprinkling the roasted nuts with lime zest would work equally well on the Thai cashews). And Tim at Lottie + Doof offers up some rosemary-tinged spiced pecans.
Spicy Thai Cashews
- 2 cups unsalted cashews
- 1 tablespoon grated ginger (I do mine on the microplane)
- 1 large clove garlic, finely minced
- 1/4 cup brown sugar
- 1/4 cup fish sauce (sub in soy sauce if you’ve got a seafood allergy)
- 1/4 teaspoon red Thai curry paste
Preheat the oven to 350˚ and line a baking sheet with foil or parchment paper.
Measure the cashews into a large bowl. Whisk the ginger, garlic, brown sugar, fish sauce, and curry paste in a small bowl to blend, then pour over the cashews and toss with a spatula to make sure all the nuts are well-coated before spreading out evenly on the baking sheet.
Bake for 10 minutes or until the nuts are starting to caramelize; keep an eye on them as you approach the 10-minute mark, because the high proportion of brown sugar in the mix means they’ll turn from sticky golden to burnt in an instant.
Let cool on a clean plate before serving.
Smoky-Sweet Almonds
- 2 cups unsalted almonds
- 1 teaspoon smoked salt
- 1/4 cup maple syrup
- 1 teaspoon freshly ground black pepper
- 1 pinch ancho chile powder
Preheat the oven to 350˚ and line a baking sheet with foil or parchment paper.
Toss all ingredients together in a large bowl, and then spread them evenly onto the baking sheet.
Bake for 10 minutes or until the nuts are starting to caramelize; keep an eye on them as you approach the 10-minute mark to ensure they’re roasted and not burnt.
Let cool on a clean plate before serving.
Don’t forget, I’m in the kitchen every day, testing recipes and equipment to better answer your pressing questions. Email me—nothing is too weird for Ask Casey.
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Yum!!!