The perfect party nuts are a tease. They tempt you (and your lucky guests) with a lot of crunch and a little sweetness, keep you coming back for more of its saltiness, and sneak in a little heat right under your noses.
But did you catch the operative words here? Just a little sweetness. In any party mix, the nuts should be the star. So when we were developing our method, we ditched the traditional egg-white coating (which drenches the nuts in sugar and spice) and went instead with an oil-syrup blend that clings to the nuts in a thin sheen. The maple syrup in the blend adds a touch of sweetness versatile enough to pair with any conceivable nut, and the cayenne brings a faint, neutral heat that whets the appetite as much as the crunchy kosher salt does. So unlike candied nuts, which are sugary enough for dessert, these nuts nail the subtle salty-sweet balance ideal for pre-dinner drinks.
This basic recipe alone will deliver killer nuts. But it's also endlessly customizable. Depending on the seasonings you pick, these nuts can warm the whole house with the aroma of holiday spices or deliver a fiery heat. Minced herbs add a fresh aromatic note, while sesame seeds and coconut enhance the nuts', um, nuttiness.
Is it a cliché to say that they won't last that long? Yes. Is it true? Absolutely—as long as you pay attention to these tips.
Skip the prepackaged nut mixes and make your own blend. Walnuts and pecans catch more seasonings in their crags; almonds, hazelnuts, and cashews have a bigger crunch. If you like peanuts and pistachios, you can use unsalted shelled ones.
Smell the nuts before mixing. If you're starting with an old stash, they may have gone rancid. Check your spices, too—they don't turn, but they do get stale. For the freshest spice flavors, start with whole spices and grind them yourself.
Maple syrup labeled "Golden Color, Delicate Taste" is lighter in color and has a more subtle maple flavor. If you'd like an assertive maple taste, find a bottle labaled "Dark Color, Robust Taste."
Even the spicy blends below won't set your mouth on fire. If you and your guests like it hot, increase the cayenne and any other hot spices.
To keep your nuts crunchy and crisp, let them cool completely before storing them in an airtight container. They'll keep for up to two weeks.
