The original recipe, from the book, Gulf Coast Kitchens, calls for pecans, but I found that the almonds work a bit better for a more authentic Spanish flavor, especially when paired with a Manchego cheese and Rainwater Madeira wine. Knowing the basics of making this really opens up a world of possibilities for different flavor combinations. Unless you have nut allergies, you can make flavored spiced nuts a regular staple at your parties.
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