- 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 teaspoon salt
- Mix spices and reserve.
Heat the nuts in a dry skillet and cook, 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, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.
Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.
SERVINGS: 16 (PER 1/4 CUP); Calories: 224; Total Fat: 20 grams; Saturated Fat: 3 grams; Protein: 6 grams; Total carbohydrates: 9 grams; Sugar: 4 grams Fiber: 3 grams; Cholesterol: 8 milligrams; Sodium: 147 milligrams
Recipe courtesy of Emeril Lagasse, originally appearing in Emeril's Potluck, HarperCollins Publishers, New York, 2004