Emeril's Spiced Nuts

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The nuts were excellent!! I think the instructions should say to mix the butter and seasonings then set aside. This would be known as "technique".

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To quote Mr. Lagasse: BAM.

This recipe is absolutely fantastic. I made it for my knitting group and they barely picked up their needles because they were so busy eating the nuts!

As other reviewers said, you can be much more liberal with the spices.

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This is the second year I made these nuts. Last year I used pecans, almonds, and cashews. I wouldn't recommend that variety. This year I just used pecans as they tasted the best. I double the spices and cut the water by about 1/3 of the amount, as another reviewer suggested. I am particularly grateful for the advice to not stir the glaze. My nuts turned out near perfect this year! Not sticky at all!

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I liked these so simple to make. remember to stir nuts while there sitting in pan so they don't burn on the bottom. I would also say if you don't like spicey you could use less cayenne like probably half

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This is a great easy recipe, I like to use chili powder instead of the cumin. The review about baking @ 300 degrees to crisp up is a great idea as mine we a little wet after mixing in the pan. Feel free to use any combination of spices you like in this recipe!

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Loved these nuts. Even tho the glaze really turned out fine, I wanted them a little dryer, not so sticky, so tossed them with 1/4 cup white sugar and a pinch of kosher salt. They are perfect!

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Doubled the spices (but not the sugar and thought the flavor was great. Mine did end up gloppy/gooey (wish I'd seen the review below before I made them! so I just baked them in oven on 300F for about 15-20 minutes and they turned out fine. They are addictive. At Thanksgiving Dinner we all named our favorite dish of the day (where all the food was great and one person said "those nuts!"

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For those with sticky/goopy nuts: The problem isn't with the recipe, it's with how long you are cooking the glaze.

First batch came out gooey and didn't harden, like everyone else was saying, but then I just let the glaze boil down a little longer, and Wah La, perfect nuts! I was even able to go back and re-glaze/harden up the first batch.

Oh, and as apparently any candy maker will tell you, don't stir the glaze when you are boiling it down! It will cause the sugar crystals to recrystalize and get all clumpy. It will still taste just as yummy, but your nuts won't be shiny and pretty. I learned this the hard way, too!

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Great easy recipe, but next time I will quadruple the amount of spice (yes, x4 and add paprika.

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The recipe is easy, but I would rather roast them to get them harder. The are softened more the next day. The spices are just ok. I prefer a sweeter maple glazed version.