I had a dinner party recently featuring Masala Mac and Roasted Broccoli in Mustard Vinaigrette. It was a bit of a cross culture mash up already so I made these cocktail nuts as part of the appetizer spread. I was inspired by these black pepper coated cashews that I buy at an Indian grocery & the spiced cocktail nuts recipe in the Bitters book. They were so addicting, they were gone in minutes.

Read the recipe on Food52.com