Spiced nuts are a nice thing to have on hand for snacking, or to serve alongside cheese and crackers. You can make them to suit your taste by adjusting the quantity of spices or adding and substituting different ones. Just stick to the same butter and sugar quantities and basic prep method.
- 2 cups lightly salted assorted nuts
- 2 tablespoons butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne
- 4 tablespoons demerara sugar, divided
- 1 teaspoon fresh rosemary, finely chopped
Line a baking pan with parchment and set aside.
Heat a heavy skillet over medium heat and add the dry nuts. Using a spatula, move the nuts around in the skillet until fragrant and barely toasted, 4 to 5 minutes. Transfer to a bowl and return the skillet to the heat.
Add the butter, cinnamon, cumin, black pepper, cayenne and 2 tablespoons of the sugar. Cook, stirring frequently, until the butter melts and the spices are well blended. Return the nuts to the pan and coat with the butter mixture. Add the remaining sugar and rosemary. Mix until well coated and spread the nuts on the prepared baking pan in a single layer.
Set aside and let cool until the sugar-butter glaze hardens. Transfer to a serving bowl or covered storage container. Store at room temperature up to 5 days.
Makes 2 cups
Demerara sugar is a coarse grain, unrefined sugar. It has a mild, molasses-like flavor and the large grain adds a crunchy, candy-like quality to the nuts.