Sweet and Spicy Roasted Nuts
From "Recipes from a Very Small Island"
6 tablespoons (3/4 stick) unsalted butter
1/2 c packed light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (I like spicy food and used a bit more than this, probably about a full teaspoon)
2 c walnut halves
2 c pecan halves
2 c whole almonds (I used slivered too)
1. Preheat the oven to 300 degrees. Spray a large baking sheet with vegetable oil spray.
2. In a large skillet, melt the butter. Add the sugar, 1/4 c water, and all the spices. Cook over medium heat, stirring, until the sugar dissolves, about 3 minutes. Add the nuts and cook, stirring, until the butter mixture coats the nuts evenly, about 2 minutes. Scrape onto the prepared baking sheet and spread out evenly in a single layer.
3. Bake in the preheated oven, stirring every few minutes, until nuts are glazed and deep brown, about 25 minutes. Cool completely on the baking sheet, stirring occasionally. Store in a covered container for up to a week.
Makes 6 cups.
6 tablespoons (3/4 stick) unsalted butter
1/2 c packed light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (I like spicy food and used a bit more than this, probably about a full teaspoon)
2 c walnut halves
2 c pecan halves
2 c whole almonds (I used slivered too)
1. Preheat the oven to 300 degrees. Spray a large baking sheet with vegetable oil spray.
2. In a large skillet, melt the butter. Add the sugar, 1/4 c water, and all the spices. Cook over medium heat, stirring, until the sugar dissolves, about 3 minutes. Add the nuts and cook, stirring, until the butter mixture coats the nuts evenly, about 2 minutes. Scrape onto the prepared baking sheet and spread out evenly in a single layer.
3. Bake in the preheated oven, stirring every few minutes, until nuts are glazed and deep brown, about 25 minutes. Cool completely on the baking sheet, stirring occasionally. Store in a covered container for up to a week.
Makes 6 cups.
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