Ingredients
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
4 C unsalted mixed nuts (walnuts, pecans, hazelnuts, almonds)
4 tablespoons unsalted butter
6 tablespoons brown sugar
1 teaspoon salt
Instructions
~Mix spices and reserve.
~Heat nuts in a dry skillet and cook, stirring frequently, until they begin to toast - about 4 minutes.
~Add butter and cook, stirring until the nuts begin to darken - about 1 minute.
~Add the spices, sugar, 1 tablespoon of water, and 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 compliments of Alisha S.
~Add butter and cook, stirring until the nuts begin to darken - about 1 minute.
~Add the spices, sugar, 1 tablespoon of water, and 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 compliments of Alisha S.
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