Recipe courtesy of Emeril Lagasse

Spiced Nuts

Name: Spiced Nuts
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 cups
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.

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Level: Easy
Total: 25 min

Prep: 5 min
Inactive: 10 min
Cook: 10 min

Yield: 4 cups

Nutrition Info

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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.

Recipe courtesy of Emeril Lagasse, originally appearing in Emeril's Potluck, HarperCollins Publishers, New York, 2004

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Show: Emeril Live

Episode: Going Nuts

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