Red Rooster Nuts

By Marcus Samuelsson |


These nuts are the perfect combination of savory, sweet, and salty. This recipe, adapted from the ones we serve at the bar at Red Rooster, makes for the perfect party snack. The best part is that the ingredients listed below are just a starting point. Feel free to add extra ingredients. At Rooster, we toast injera and break it into chips to pack a sour punch and a delicate crunch to the mix.

Prep Details

Servings: 2 cups


1 tablespoon olive oil

1 cup peeled and blanched whole almonds

1/2 cup walnuts

1/2 teaspoon salt

1/2 teaspoon smoked paprika

1/4 teaspoon harissa

1/2 teaspoon berbere

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cayenne

2 teaspoons light brown sugar

4 mint leaves , chopped

1/2 cup sour dried cherries


(Photo by Ron Walker)

1. Heat oil in a large sauté pan over low heat. Add the nuts, salt, and spices, and toast until golden, about 8-10 minutes. Add the sugar and cook, stirring constantly, for another 3 minutes.
2. Spread the nuts in a single layer on a sheet pan lined with parchment paper and let cool. Sprinkle with the mint. Transfer to a bowl and toss in the cherries. Serve immediately.