Spiced Nuts

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Football Fare

Rated: 4 stars out of 5Rate itRead users' reviews (25)

RECIPE
COMMENTS & REVIEWS(25)

Cook Time:
15 min
Level:
Easy
Yield:
4 cups

Times:

Prep: 5 min
Inactive Prep: --
Cook: 15 min
Total:: 20 min

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Directions

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

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.

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Comments & Reviews

recipe Spiced Nuts
Sharon Pottstown, PA 10-30-2009
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Adjust the spcie to your liking!
Rated: 4 stars out of 5

Love these nuts. I did find them a tad too spicy - but I have no stomach for spice at all. So I just adjust the spcies based... on what I like and what I have in the housel. It's a great technique that you can change as you need.Read more
recipe Spiced Nuts
Bruce Arlington, VA 05-06-2009
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I was disappointed
Rated: 2 stars out of 5

I've made spiced nuts before, and I've had nuts that friends have made. These were too spicy, not as sweet as I was hoping,... and too much of a production. I'm going to try to find my previous recipes.Read more
recipe Spiced Nuts
Neda Tulsa, OK 01-16-2009
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Sorta Good
Rated: 3 stars out of 5

I made this recipe, but used no cumin (can't stand that flavor) and increased the cayenne by just a bit. I also used raw... peanuts, because that's what I had in the cabinet, and toasted them for an extra minute because they were raw. I also had to cook them for an extra couple of minutes in the syrup to make them crunchier. When I put them out onto a piece of brown paper to cool, I thought "what a gelatinous mess", but after they dried for a couple of days, they separated like a dream and tasted much better. Maybe the secret is to let them air-dry for a period of time. The sweet-hot flavor with the peanuts is quite delicious, but this recipe is a bit of a pain.Read more
recipe Spiced Nuts
Linda Delray Beach, FL 12-20-2008
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A Complete Waste of Time and Food
Rated: 1 stars out of 5

I too, am not sure how this recipe was raved about. It is definitely a waste of good product and time. There was no taste -... savory, sweet or otherwise. At present, there are greasy nuts sitting in a skillet with blackened carmelized sugar sticking to the spatula. I printed several spiced nut recipes and returned to my PC to see that I did not use the "wrong" one. Inadvertantly it is! I have high regard for Emirils' recipes and tried it based on it's simplicity and consistant reviews. I am perplexed and without spiced nuts for tomorrow's holiday party. Deceived in Delray Beach, FLRead more
recipe Spiced Nuts
P Charlottesville, VA 12-02-2008
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was it the recipe or am I just nuts?
Rated: 1 stars out of 5

I hate to bring down the rating, but how anyone got five stars out of this is beyond me. I have been making spiced nuts for... ten years, so none of this was a first time experience, yet the result was unappetizing. I can only think that I may have toasted the nuts a minute too long. I was upset I had wasted four cups of nuts. My hat is off to everyone who was successful with this recipe.Read more
recipe Spiced Nuts
BARB TACOMA, WA 02-02-2008
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YUM WITH ONE SUGGESTION
Rated: 5 stars out of 5

I made them as the recipe was written (with a touch more cayenne pepper than what was clled for as others suggested),... however, as they were cooling they did seem a bit greasy. I slid them off of the baking sheet onto a paper towel and let them sit for maybe 30 seconds and then slid them back onto a clean sheet of aluminum foil. ALOT of grease came off and they continued to cool and separated like a charm. I will make these again.Read more