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Emeril's Spiced Nuts
Recipe courtesy Emeril Lagasse, 2003

Ingredients
2 tablespoons butter
1/4 cup light brown sugar
2 tablespoons water
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds

Directions
Mix spices and reserve.

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast,
about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar,
water and spices to the hot skillet and cook, stirring, until a glaze forms, about
1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook
for about 1 to 2 minutes, or until the nuts are glazed and golden brown.

Remove from the heat and transfer to a baking sheet lined with aluminum foil,
separating with a fork. Let rest until cooled and the sugar has hardened, about 10
minutes. Store in an airtight container.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved