Thursday, October 10, 2013

Spiced Nuts

I had a container each of walnuts, almonds and cashews and was trying to figure out what to use them for.  I came across Emeril Lagasse's Spiced Nuts recipe (click here for original recipe) and decided to make them.  I adjusted the recipe a little bit and used what I had.  You can use any mixture of nuts such as walnuts, pecans, almonds, hazelnuts, pistachios or cashews.  These Spiced Nuts were super easy to make and are a great snack.  They are a combination of flavors, both sweet and spicy.  These Spiced Nuts would make a great gift during the upcoming holidays too.  My friend recommended adding fresh chopped rosemary to the spices so I will have to try that next time.  Enjoy!

Spiced Nuts

6 cups unsalted mixed nuts (I used walnuts, almonds and cashews.)
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon salt
4 tablespoons unsalted butter
6 tablespoons brown sugar
1 tablespoon water


Line a baking sheet with foil.  Set aside.

In a bowl, mix spices together.  Set aside.

Heat a large pan over medium heat.  Add nuts and stir until they begin to toast, about 3 to 4 minutes. 

Add butter and stir until nuts begin to darken, about 1 minute.

Stir in spices, brown sugar, and water.  Continue to stir until nuts are glazed, about 5 minutes.

Transfer nuts to foil lined baking sheet.  Separate nuts with a fork so they don’t stick together.  

Allow nuts to cool for at least 10 minutes and store in an airtight container.