Recipe courtesy of Alton Brown
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Total:
18 min
Prep:
10 min
Cook:
8 min
Yield:
1 pound
Level:
Intermediate
Total:
18 min
Prep:
10 min
Cook:
8 min
Yield:
1 pound
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Line a half sheet pan with parchment paper and set aside.

Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.

Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.

Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.

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