Spiced Nuts are a good snack to keep on hand around the holidays. Just put them in a candy dish when company comes by or wrap them in up with a bow as a gift. Check out Dave’s recipe for this sweet and smoky nuts.
- ½ t ground cumin
- ½ t cayenne pepper
- ½ t ground cinnamon
- 4 C unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds
- 4 T unsalted butter (substitute Earth Balance buttery spread for Vegan version)
- 6 T brown sugar
- 1 t kosher salt
- 1 T water
Heat the nuts in a dry large skillet over medium to medium high heat and cook, stirring frequently, until they begin to toast, about 4 minutes.
Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute.
Add the spices, stirring to incorporate and coat the nuts.
Add the sugar, again stirring to coat and combine with the spices.
Add the kosher salt and water and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.
Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork.
Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. If there is still butter on the foil under the nuts when cooling, use a paper towel to absorb.
Store in an airtight container until ready to serve.