Crunchy Nut Recipes

"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.

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.

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.

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

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."

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

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.

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.

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

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.

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.

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

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.

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.