| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 10 min |
| 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.
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
I’ve made this recipe for years! It’s a hit! Now it’s a staple gift for the holidays!
I have been using this recipe for over a decade and everyone LOVES it. I do make sure I use a rounded measure of the cayenne and I add 2 tablespoons of granulated sugar.
My family and I can not get enough! Delicious and so easy! Thank you!
These are so good! I used walnuts and pecans. I finely chopped them and added them to coconut oil and cinnamon sugar and had them on my homemade wheat bread. Best way I found to use them! Will make again!
perfect sweet and savory combination – the crowd loved these!