Spiced Nuts

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I just made this for a snack for a party. This can be made ahead of time and stored in an air tight container. It is EASY to make and it tastes delicious. It is spicy and sweet. I did add 2 additional TBSP of brown sugar on the second batch for more sweetness as I have a sweet tooth. Highly recomend, keep 'em coming Emeril!

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These are fabulous! I read all the advice of the good folks here and the results could not have been better. I'm making these for Christmas and so I got all new spices. I don't know if that's what really did it, but they are just addictive! Next batch, I might try using garlic salt instead of regular. Seems like a good idea.

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I melted the butter, then added sugar+spices mixed. meanwhile, toasted pecans, almonds, and some walnuts in the oven at 350 for five minutes. added nuts to the melted glazed, tossed to coat (a lot. added glazed nuts back to pan covered with foil+cooking spray into oven at 350, then down to 250 because I was afraid of burning the nuts. took out every few minutes to stir. they were wet for about twenty minutes, then when they were dry enough they started to stick together and I had to separate them with a wooden spoon. put them on a cooling rack with wax paper to cool fast. they are TOTALLY AMAZING. perfect sweet with a kick. I think they're wonderful, hope my family loves them!

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These were a huge hit at my Thanksgiving party. Like others said, my nuts didnt seem to harden well so I baked them in the oven a bit. Besides that, they were perfect. I love the flavor-- love how, at first bite, the flavors creep up on you with the cayanne pepper. Very good! (also super easy!

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I made these as an appetizer for Thanksgiving this year, and they were a HUGE hit! The spices are just right and people couldn't get enough of them. I made another batch a couple of days later, this time using only pecan halves. WOW! They turned out great. Super-easy and delicious. That's a hard combo to beat!

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Perfect blend of sweet and spicy. This was super simple to make but beware, don't turn your back on it for a second. I burned the second batch.

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I "kicked it up a notch" by doubling the cayenne pepper and used only pecans for my family (from Texas-have to change it up a bit. They loved 'em!! I ran out of brown sugar for the last batch and found that when I used white sugar and a little bit of honey (instead of molasses for the added moisture, it worked quite well. I think that the family liked that batch even better. They said that they could taste the nuts a little better. Enjoy!

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Can't stop eating them!

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My variation: Spread nuts on large baking sheet, roast in 375 degree oven for 10 min. Meanwhile, melt butter in large oversized skillet over low heat. Mix brown sugar, spices, salt & water together, add to skillet with melted butter on low. Stir to combine ingredients until brown sugar just melted. Remove nuts from oven; add them to the oversized skillet with the butter mixture, stirring constantly for 1 to 3 minutes. Carefully add heavy duty aluminum foil to the still warm baking sheet; spray with oil. From skillet, pour entire mixture onto foil stirring to mix well. *If necessary, return to 350 degree oven for no more than 5 minutes. I found that the warm baking sheet was enough to set the mixture. If you choose to return to oven; five minutes should do the trick. As you remove baking sheet from oven; *stir and spread nuts evenly in pan; let cool. Break apart nuts as they cool to loosen for easy serving. Be careful not to overcook or use higher heat as this will harden the brown sugar and make the nuts stick together like cement. You want the nuts to be coated but not stick together. I had less pans to clean but like the oven roasting method suggested by another reviewer. I did not adjust the ingredients but would add more hazelnuts next time. I just love their crunch and taste.

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Very easy to do, a guy that specializes in his own spiced nuts liked them too.