Crunchy Nut Recipes

By Food & Wine
April 11, 2018
Greg DuPree
From upgraded trail mixes to candied almonds, these versatile nut recipes double as garnishes or simple snacks.
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Fruit-and-Nut Trail Mix

"At the restaurant, I used to take slices of bacon off trays, stuff them in a roll and eat that as a snack," says chef Jeremy Sewall, who has lost about 40 pounds. He now stashes healthy snacks, like this roasted nut mix, everywhere to help him resist other temptations.

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Cashew-Almond Dukka

© Michael Graydon & Nikole Herriott

This nutty Egyptian spice blend from Christopher Bates at FLX Table in the Finger Lakes is our go-to garnish for roasted vegetables, rich braised meats and grain dishes. It's also great with olive oil-dipped bread.

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Waldorf Chicken Salad

Chef Mark Sullivan brines poultry before roasting it, then tosses it with little gem lettuce, pickled grapes and candied walnuts. The total number of ingredients: 28. For the home cook, we streamlined the ingredient list to lower the cost: This recipe calls for about half the ingredients.

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Spiced Cashew Brittle and Chocolate Crunch Bark

Cayenne-spiked cashew brittle is delicious alongside crunchy chocolate bark.

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Mom's Nutty Granola

This granola recipe from Jessamyn Waldman's mother is more nutty than sweet. Says Waldman, "I love it because I'm not a sweet breakfast person myself."

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Beet Salad with Candied Marcona Almonds

Inspired by peanut brittle, Steve Corry candies marcona almonds to give his salad crunch.

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Ginger-Spiced Pecans

Pecan halves sautéed with butter, sugar, and ground ginger are positively addictive. Serve them with ice cream, a selection of cookies, or fruit desserts, or on their own after dessert as petit fours. They're quick to make and, presented in tins, are great holiday gifts. If you prepare the pecans more than two days ahead, add another half teaspoon of ginger, since the flavor dissipates over time.

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Almond-Crusted Chicken Wings

Andy Nusser says these wings, coated with crunchy chopped almonds, are a favorite staff meal. He serves them with a superfast lemon aioli, a mix of store-bought mayonnaise, grated lemon zest and fresh lemon juice.

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Cauliflower Gratin with Manchego and Almond Sauce

This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it's golden and bubbling.

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Orange-Cardamom Date Bars with a Nutty Crust

The crunchy, almondy topping for these clever bars is loaded with vitamin E. The filling is chewy like caramel and is full of vitamin C from the orange.

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Crunchy Almond-Crusted Duck Breasts with Chanterelle Salad

Duck is often paired with something sweet, as in canard à l'orange. Jean-Georges Vongerichten tops it here with chopped sugar-coated almonds. The sugar burns slightly as the meat is broiled to form a bittersweet crust that pairs beautifully with the juicy richness of the duck.

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Spinach Salad with Warm Bacon Vinaigrette

Start the salad dressing in a skillet (no marinating involved), then finish it in a bowl with all the other ingredients.

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Mixed Nuts with Crispy Herb and Garlic

Con Poulos

To make the most addictive nuts for the holidays, Food & Wine’s Justin Chapple first toasts garlic, sage and rosemary in olive oil, then uses that fragrant oil to cook the nuts.

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Curry-Spiced Nut Bars

Greg DuPree

Roasting nuts with curry powder enhances the flavor and aroma of both. Add the rice syrup while the nuts are still warm to soften the syrup for easier stirring.

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