Spicy Cocktail Nutz
This is a video we produced for a contest sponsored by Lea & Perrin. The bad news: we didn’t make it in. The good news: this recipe is pretty kick-ass and we can now share it with you!
- 2 cups raw nuts (pecans, almonds, cashews, walnuts)
- 1 cup dried coconut (unsweetened if possible)
- 2 Tablespoons oil
- 2 Tablespoons honey
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon curry powder
- 1/2 teaspoon red pepper flakes
Heat the oil in a large skillet over medium-high heat. Add the honey. Add the nuts and coconut and stir to coat in oil and honey. Add the Worcestershire and the spices. Continue to cook, stirring frequently, about five minutes or until the nuts are toasted. Cool on a baking sheet. Serve.
love it!!! tasty nuts are mah favorite. uh… where’d the goofy sounds go? i missed hearing that at the intro =( what the hell. you kinda weren’t your usual goofy self but cute as fuck just the same! XOXOXOXO
And I missed making the goofy sounds, Mav. 🙂
Worcestershire sauce — it isn’t just for bloody-maries anymore!
Dangit! I knew I should have just made bloody marys!
Wouldn’t the shredded coconut be difficult to eat as a finger-food? i see a fork being needed once all the tasty nuts were picked out…
Hey Cat! Good question. The coconut sticks to the nuts pretty well, really, with the honey as the glue. You end up with bite-sized chunks of delicious. Thanks for watching