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.
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By uaskigyrl
Avondale, Az
on January 02, 2011
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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
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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!
By stampinkim_12546224
oshkosh, 89
on January 11, 2010
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I made these according to directions, which were so easy and it was Emeril's recipe, so it had to be a good one, right?
After the 10 minutes, they weren't close to being dry. Not even an hour later. I finally put them in the oven at a low temp., somewhat better, but not what I'd call dry. I did serve them at Christmas, but wasn't impressed. The flavor was fantastic, but presenation was poor. What did I do wrong?
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