This Little Goat went to Morocco Spiced Nuts

Morocco Spiced Nuts

yield: 4-6 side servings

time: 20 minutes

active time: 15 minutes


2 lb. sweet mini bell peppers

extra-virgin olive oil 

2 tsp this little goat went to morocco, divided 

kosher salt

1/4 cup chopped fresh parsley, plus more for topping

2 tbsp fresh lemon juice

1 tsp honey 

8 oz. fresh burrata 

crusty bread, for serving


Bring a medium pot of water to a boil. Heat another medium pot of fryer oil to 350°. Boil the pecans in the water for 3 minutes.  

While pecans boil, mix together powdered sugar, Morocco Spice and kosher salt. Remove pecans from the water and transfer to a paper towel lined sheet tray. Shake off excess water and pat dry.  

Carefully fry pecans in batches for 3 minutes total. Remove from the oil and toss in spiced powdered sugar.  

Lay out on a parchment paper lined sheet tray and let cool.  

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