Yield:
4 servings

Ingredients

Directions

Place a large dry skillet over medium heat, add the nuts and toast for 5 minutes until fragrant and lightly golden, shaking the pan often to prevent scorching. Add the butter and continue to stir until melted and the nuts are well coated. Sprinkle in the cinnamon, cumin and cayenne and toss for another minute. 

Spread the nuts out on a cookie sheet and sprinkle with the salt and sugar; allow to cool. Serve immediately or store the spicy nuts in an airtight container for up to 5 days.

Categories:

IDEAS YOU'LL LOVE

Banana Nut Bread

Recipe courtesy of Kathleen Daelemans

Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)

Recipe courtesy of Rachael Ray

Sticky Spicy Slow-Cooked Ribs

Recipe courtesy of Ree Drummond

Spicy Sausage Bites

Recipe courtesy of Giada De Laurentiis

Spicy Edamame Dip

Recipe courtesy of Trisha Yearwood

Spicy Italian Meatballs

Recipe courtesy of Ree Drummond

Spicy Pop Pulled Pork

Recipe courtesy of Ree Drummond

Apricot and Nut Cookies with Amaretto Icing

Recipe courtesy of Giada De Laurentiis

Sweet and Spicy Short Rib Tacos

Recipe courtesy of Marcela Valladolid

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking