Spicy Cocktail Nutz

Password: ilovenuts

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.


  1. maverick on December 10, 2010 at 5:09 pm

    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

    • Hilah Cooking on December 10, 2010 at 6:47 pm

      And I missed making the goofy sounds, Mav. 🙂

  2. Great Stone Face on December 10, 2010 at 9:28 pm

    Worcestershire sauce — it isn’t just for bloody-maries anymore!

    • Hilah Cooking on December 12, 2010 at 12:11 am

      Dangit! I knew I should have just made bloody marys!

  3. Cat on December 11, 2010 at 9:47 pm

    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…

    • Hilah Cooking on December 12, 2010 at 12:10 am

      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

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