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How to Make Marcus Samuelsson’s Spicy Bar Nuts

How to Make Marcus Samuelsson’s Spicy Bar Nuts: elana's pantry / Flickr

elana's pantry / Flickr

Throwing a Super Bowl party? As a favor to your guests who want to eat more than delivery pizza, we’ve tracked down some of the best chefs in America and asked them to spill their favorite crowd-pleasing, game day recipes. Everything is delicious, simple to prepare, and pairs great with a beer.


Chef Marcus Samuelsson, creator of Red Rooster restaurant in Harlem, New York City, recommends making a big bowl of spicy, mixed nuts for your party guests. The nuts’ flavor combination of warm and hot spices, plus sugar and salt, makes them a highly addictive home bar snack.

SPICED NUTS
Excerpted from Marcus Off Duty: The Recipes I Cook At Home

INGREDIENTS:
2 Tbsp. olive oil
½ cup unsalted raw cashews
½ cup whole almonds, peeled and blanched
½ cup walnut halves
1 tsp. ground cinnamon 1 tsp. Kosher salt
1 tsp. paprika
½ tsp cayenne pepper
1 Tbsp. light brown sugar

THE METHOD:
1. Heat the olive oil in a large skillet over low heat.
2. Add the cashews, almonds, walnuts, cinnamon, salt, paprika and cayenne pepper and cook, stirring often, until the nuts are fragrant and golden, 8 to 10 minutes.
3. Crumble the brown sugar over the nuts and cook, stirring constantly, until the sugar is melted and coats the nuts, about 3 minutes.
4. Transfer to a bowl and serve warm, or cool and store in an airtight container at room temperature for up to one week.


Alyson Sheppard is the resident hangover specialist at Playboy.com. Follow her on Twitter: @amshep

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