Sweet & Spicy Mixed Nuts
We have been wanting to make a from-scratch version of spiced nuts for more than a few years now. Our mom loves nuts, especially cashews, and for a long time we would stop at a kiosk at the mall and buy the cinnamon-dusted almonds and cashews to put in her stocking. The last year or two, however, we haven’t seen that kiosk and they have been missing. We knew that it would be simple to make at home, but never made the time to do some playing around to see what we liked. Well, after a week of nothing but sweets and four holiday meals in the course of two days, we thought it might be a good time to do some experimenting with savory snacks, especially since New Year’s is right around the corner. These nuts take about 10 minutes to make and are deliciously addicting.
They are mostly spicy, but have a sweet undertone, which is the reliable balance. We used pecans and walnuts here, but you could easily substitute any combination of your favorite nuts – cashews, brazil nuts, hazelnuts, peanuts… whatever tickles your fancy. A great snack with a nice kick!
We love the idea of putting a bowl of these nuts out for guests to munch on alongside appetizers, or during a cocktail hour. You could also put them in a little clear bag, tie with a ribbon and bring them, along with a bottle of wine, as a hostess guest if you are going to someone else’s place for New Year’s Eve (or any other party for that matter).
Three years ago: Blueberry Cheesecake Ice Cream
Sweet and Spicy Mixed Nuts
Yield: 2 cups These nuts are reliable for snacking- ½ teaspoon (0.5 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- ¼ teaspoon (0.25 teaspoon) ground cumin
- ¼ teaspoon (0.25 teaspoon) cayenne pepper
- ¼ teaspoon (0.25 teaspoon) chili powder
- ¼ teaspoon (0.25 teaspoon) ground chipotle powder
- ⅛ teaspoon (0.13 teaspoon) ground nutmeg
- 3 tablespoons unsalted butter
- 1 cup (117 g) walnuts
- 1 cup (99 g) pecans
- ¼ cup (55 g) light brown sugar
- 1 tablespoon water
- 1½ teaspoons (1.5 teaspoons) Worcestershire sauce
- Dash hot sauce
- In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 3 minutes.
- Sprinkle with spice mixture and stir. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.
- Yield: 2 cups
- Prep: 5 minutes
- Cook: 5 minutes
- Total: 10 minutes
Ingredients
- ½ teaspoon ( 0.5 teaspoon ) salt
- ¼ teaspoon ( 0.25 teaspoon ) ground cinnamon
- ¼ teaspoon ( 0.25 teaspoon ) ground cumin
- ¼ teaspoon ( 0.25 teaspoon ) cayenne pepper
- ¼ teaspoon ( 0.25 teaspoon ) chili powder
- ¼ teaspoon ( 0.25 teaspoon ) ground chipotle powder
- ⅛ teaspoon ( 0.13 teaspoon ) ground nutmeg
- 3 tablespoons unsalted butter
- 1 cup ( 117 g ) walnuts
- 1 cup ( 99 g ) pecans
- ¼ cup ( 55 g ) light brown sugar
- 1 tablespoon water
- 1½ teaspoons ( 1.5 teaspoons ) Worcestershire sauce
- Dash hot sauce
Method
- In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 3 minutes.
- Sprinkle with spice mixture and stir. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.
