Spiced Nuts
Source of Recipe
Adapted from a recipe by Emeril Lagasse*
List of Ingredients
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1 tablespoon water
4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds (I substituted macadamias for the hazelnuts)
4 tablespoons unsalted butter
6 tablespoons brown sugar
1 teaspoon saltRecipe
Mix spices and reserve.
Spread nuts on large baking sheet, covered with foil. Toast in 350 degree oven for about 5 minutes.
Meanwhile, melt butter in large skillet; add sugar and spice mixture and water; mix well.
Remove nuts from oven and add to the melted glaze. Toss to coat nuts well. Return to baking sheet that's been sprayed lightly with cooking spray. Turn oven temperature down to 250 degrees and bake for about 20 minutes (I had to bake mine longer; they were sticky) or until dry, stirring frequently.
Remove from oven and allow to cool on wax paper. Continue to stir/toss so the nuts don't stick together.
* Emeril toasts his nuts in a dry skillet for about 4 minutes. Then adds butter and stirs for about 1 minute. To this he adds the spiced sugar, 1 tablespoon water, and salt and cooks, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes. He removes to a lined baking sheet and cools until the sugar has hardened, separating with a fork, for about 10 minutes.
Store in airtight container.
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