[edited to add: you can find the recipe for the Sweet and Spicy Cocktail Nuts on Dorie's blog]
- I used pecans, because I wanted to have something from my home state of Georgia for Dorie.
- There was a good bit of egg whites and spices left in the bowl, so I tossed in some more pecans and coated them also.
- I've also made this recipe with almonds and curry powder, pictured below.
My next batch, the almonds with curry, was also quite good. The third time I made the nuts, I went back to the pecan/chili powder combination. These got just a tad too toasty in the oven, as you can see in the top picture, but luckily were still enjoyed by all.