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Hot-and-Spicy Mixed Nuts

Source of Recipe

From "The Back in the Day Bakery Cookbook" by Cheryl Day


Recipe Introduction

"We love to make a big batch of these spicy nuts to snack on for the few free afternoons we get to share with friends. The nuts get warmth from the cinnamon and cloves, smoke from the cumin, and a kick of spice from the cayenne."

List of Ingredients

â—¦ 1 tablespoon unsalted butter
â—¦ 1 teaspoon ground cumin
â—¦ 1 teaspoon cayenne pepper
â—¦ 1 teaspoon ground cinnamon
â—¦ â…› teaspoon ground cloves
â—¦ ½ cup cashews
â—¦ ½ cup blanched whole almonds
â—¦ ½ cup pecans
â—¦ ½ cup walnuts
â—¦ 1 teaspoon fine sea salt


Recipe

Line a large baking sheet with parchment.

Melt the butter in a medium skillet over low heat. Add the cumin, cayenne, cinnamon, and cloves and stir until fragrant, 2 to 3 minutes. Add the cashews, almonds, pecans, and walnuts, stirring until they are coated with the spiced butter mixture, then sauté until the nuts are toasted, 8 to 10 minutes.

Remove the nuts from the heat and spread them evenly on the prepared baking sheet. Sprinkle with the salt and let cool completely. Store for up to one week in an airtight container.

Makes 2 cups