Small Plates

By Marcus Samuelsson | January 30, 2014

(Photo by Ron Walker)

(Photo by Ron Walker)

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.

Red Rooster Nuts

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


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.

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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