The bellini cocktail was born in venice, 1948, on the occasion of a major exhibition of the famous painter battista bellini, by the brilliant mind of the immortal giuseppe cipriani, at the time owner and head.
Sweet, Salty, Spicy Party Nuts
This listing is for digital pdf files only of 5x5 and 8x8 size prints.
Recipe Summary Sweet, Salty, Spicy Party Nuts
I find this technique much easier than the stovetop pan method. You'll get beautiful, perfectly frosted nuts that are roasted evenly, with no bitter burned spots.Ingredients | Bellini Cocktail Original Recipe
Cooking spray
1 cup untoasted walnut halves
1 cup untoasted pecan halves
1 cup unsalted, dry roasted almonds
1 cup unsalted, dry roasted cashews
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup white sugar
¼ cup water
1 tablespoon butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
Transfer nuts to the prepared baking sheet and spread into a single layer.
Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.
Info | Bellini Cocktail Original Recipe
prep:
10 mins
cook:
17 mins
total:
27 mins
Servings:
16
Yield:
4 cups
