Wednesday, November 27, 2013

Spiced Nuts

Nuts.....almost everyone loves them and they are sooo much better for you than the other holiday junk that I stuff my face with.  Emeril's candied, spicy nuts are amazing. I have made two batches in the last week - I throw them on salads, add them to trail mix and eat them by the handful (NOTE - if you eat nuts by the handful, they are no longer a super healthy snack).  They pack a bit of heat, so if you like spicy, give these a try for your next holiday gathering.

Recipe for Spiced Nuts - Emeril Lagasse

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.

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.

No comments:

Post a Comment