The nuts can be stored in an airtight container for up to 1 week.
Ingredients
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds
- 4 tablespoons unsalted butter
- 6 tablespoons brown sugar
- 1 tablespoon water
- 1 teaspoon salt
Directions
Line a baking sheet with aluminum foil or parchment paper and set aside.
In a small bowl, mix the spices and set aside.
In a large dry skillet, place the nuts and cook over medium-high heat, 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, the sugar, water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.
Transfer the nuts to the prepared baking sheet, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes.
Serve warm or at room temperature.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 29 reviews
By golfwench_7055718
Peachtree City Ga
on December 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've only made these with pecans but they are delicious.You need to be sure you use a dry pan to toast the pecans before adding the butter..After the butter is added you quickly add all the rest at once and stir quickly to coat all the nuts.really good and spicey
By uaskigyrl
Avondale, Az
on January 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
these have become a staple in my house: as gifts, for parties, for holidays or if I just want a crunchy treat. I love these nuts & everyone always asks for more!
@stampinkim try cooking them longer in the skillet after you add the spices & water. What works for me is to mix all the spices together along with the brown sugar so you add it all at the same time. Then after you add the water try cooking it for longer so that the sauce actually thickens & sticks to the nuts. You'll feel like yoy're gonna burn them, but trust me, you won't! Good Luck!
By geb4_7377603
Cranford, NJ
on July 03, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I make a double batch of these for parties because one just isn't enough. They go great with an icy cold beer...in true Emeril style! Outta the park hit...BAM!
Read all 29 reviews