Monday, December 3, 2012

Sweet and Spicy Nuts

It's December 3 and we are having sweater weather.  We slept with the bedroom windows slightly open last night!!  While the weather outside is not so frightful and a fire is not so delightful, the aromas beginning to waft from the kitchen herald the rapidly approaching Christmas season that includes food gifts for loved ones.  

I hit upon this recipe in 2004 and it quickly became a favorite for snacking and gifting.  

Sweet and Spicy Nuts

1/4 cup canola oil
1 tsp cayenne (adjust to taste--I used a little less this time)
1 tbsp ground cumin
7 cups unsalted mixed nuts. (I used cashews, pecans, walnuts,  almonds and pistachios)
3 tbsp sugar
1 tbsp salt

Preheat oven to 350 and line a large baking pan with parchment paper.

In a small saucepan, heat the oil, cayenne pepper and cumin until just warm, stir.
In a large bowl, combine the nuts with the oil and stir to mix well.
Combine the sugar and salt and add to the nuts stirring to coat well.
Spread the nuts evenly on the baking pan and bake for 18 to 20 minutes, until golden brown and aromatic.  Stir several times during the baking.

Cool and put into an airtight container.

The nuts keep well for several weeks.