Source: Emeril

Servings/Yield: 2 cups


2 Tbsp butter

¼ cup light brown sugar

2  Tbsp water

¼  tsp ground cumin

¼  tsp cayenne pepper

¼ tsp ground cinnamon

½ tsp salt

2  cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds


Mix spices and reserve. Heat nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes.  Transfer to a small bowl and set aside.  Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute.  Return the nuts to the skillet and toss to combine with the glaze.  Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.

Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork.  Let rest until cooled and the sugar has hardened, about 10 minutes.  Store in an airtight container.

© Barbara Deitch 2020