| Level: | Easy |
| Total: | 22 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 7 min |
| Yield: | 2 cups |
| Level: | Easy |
| Total: | 22 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 7 min |
| Yield: | 2 cups |
Ingredients
- 2 tablespoons butter
- 1/4 cup light brown sugar
- 2 tablespoons water
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds
Instructions
- Mix spices and reserve.
- Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.
- Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 250 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 8 g |
| Cholesterol | 8 mg |
| Sodium | 111 mg |
| Serving Size | 1 of 8 servings |
| Calories | 250 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 8 g |
| Cholesterol | 8 mg |
| Sodium | 111 mg |
Reviews
I have experimented with a number of spiced nuts recipes, and all of them were good EXCEPT this one.
Any rave reviews for this loser of a recipe have to be good friends of the chef who didn’t actually try to make this sticky concoction.
The nuts never did crisp up and, in fact, the nuts themselves ended up soft and gooey along with the syrup that didn’t harden. It was especially irksome because I used beautiful, huge pecan halves – what a waste!
Oh yeah, the nuts were edible if you like soft gooey spiced nuts, but there was no way to package or store them except spread out on the cookie sheet.
I will never try another Emeril recipe again.
For some reason they remaind sticky after being spread out. What a bummer since the taste was nice but we’re too sticky to eat
Best I’ve ever had. Everyone at the party asked for some to take home. I now get to make more WooHoo.
Very yummy and easy.