This is a quick and easy treat to make for football watching, holiday appetizers, or any casual get together. They are great warm, but will keep for a few days (if you can keep from eating them all), so you can make them ahead of time. If you want just sweet nuts, skip the savory cayenne pepper and cumin spices, and reduce the salt to ¼ teaspoon.
Prep Time: 5 minutes
Inactive Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4 cups
¾ teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon cinnamon
¾ teaspoon smoked, sweet Spanish paprika
4 cups unsalted mixed nuts (I like at list four different types)
4 tablespoons unsalted butter
6 tablespoons brown sugar
1 tablespoon water
½ teaspoon fine sea salt
A baking sheet lined with foil, and sprayed with cooking spray.
Mix together the ¾ teaspoon ground cumin, ½ teaspoon cayenne pepper, ½ teaspoon cinnamon, and ¾ teaspoon smoked Spanish paprika and set aside.
Add the mixed nuts to a dry skillet and gently heat over medium-low heat until fragrant begin to toast. This should take 3-4 minutes. Watch them closely.
Add the four tablespoons of butter and continue to cook, stirring for 1 minute. The nuts will darken in color a bit.
Sprinkle the spice mixture, 6 tablespoons of brown sugar, and ½ teaspoon fine sea salt over the nuts. Continue to cook and stir for another 4-6 minutes. The sauce will thicken and glaze the nuts.
Remove the skillet from the heat and pour the glazed nuts out onto the foil lined baking sheet. Separate the nuts out a bit. Allow the nuts to cool, so the sugar hardens, at least 10 minutes before serving.
Once the nuts are completely cool store in an airtight container.