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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Recipe courtesy Emeril Lagasse, 2003 10 minutes on the prep time is inactive. 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 |
Directions:
1. Mix spices and reserve.
2. Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes.
3. Transfer to a small bowl and set aside.
4. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute.
5. Return the nuts to the skillet and toss to combine with the glaze.
6. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.
7. Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork.
8. Let rest until cooled and the sugar has hardened, about 10 minutes.
9. Store in an airtight container.
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