Spiced Nuts
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 10 min
- Yield: 4 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 224
- Total Fat
- 20 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 8 milligrams
- Sodium
- 147 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 3 grams
- Protein
- 6 grams
- Sugar
- 4 grams
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 10 min
- Yield: 4 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 224
- Total Fat
- 20 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 8 milligrams
- Sodium
- 147 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 3 grams
- Protein
- 6 grams
- Sugar
- 4 grams
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 teaspoon salt
Mix spices and reserve.
Directions
- 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.
