This is a really great treat and simple to make. I usually have plenty around to augment Holiday Cheer and take occasionally to a Holiday party with a bottle of great wine. Truth be told....I make it more often than just Christmas...but it is an excellent seasonal treat. The nut mixture becomes somewhat sweet with a hint of spicy pepper. Yum.
Recipe from Emerial Lagasse
Ingredients
1/2 teaspoon of each; Cumin, Cayenne Pepper, cinnamon
4 cups of unsalted nuts. I use a combination of almonds, cashews and pecans
6 tablespoons of brown sugar
1 teaspoon of salt
Process
Mix all spices (except salt) and put aside.
Heat the nuts in a dry skillet. A wok works nicely as well.Cook on low heat stirring constantly until they begin to toast (about 4 minutes).
Add the butter and cook, stir until nuts darken (about one minute or so).
Add the spices, the sugar 1 tablespoon of water and salt
Stir 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 - if you re scaling this recipe - then use some aluminum baking tins. Separate the nuts so they are not sticking together. Let them harden and dry - which may take some time. Store them in an air tight container until use.
Note: To scale just double or triple the recipe. Make sure you have enough aluminum baking tins to spread out what you make for drying. If the content doesn't dry properly there will be clumps of gooey nuts.
Serve as desired or place in creative containers for gifts. Enjoy...!
Merry Christmas and Happy New Year.
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