Spiced NutsRecipe courtesy Emeril Lagasse- Thanksgiving

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. Directions Heat the nuts in

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    Default Spiced NutsRecipe courtesy 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.
    Directions

    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.

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