This spiced nuts recipe is made using a much easier technique than the stovetop pan method. You'll get beautiful, perfectly frosted nuts roasted evenly, with no bitter burned spots.
Ingredients
- cooking spray:
- untoasted walnut halves: 1 cup
- untoasted pecan halves: 1 cup
- unsalted, dry roasted almonds: 1 cup
- unsalted, dry roasted cashews: 1 cup
- salt: 1 tsp
- black pepper: 0.5 tsp (freshly ground)
- ground cumin: 0.25 tsp
- cayenne pepper: 0.25 tsp
- white sugar: 0.5 cup
- water: 0.25 cup
- butter: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
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Combine walnuts, pecans, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne; toss to coat.
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Heat sugar, water, and butter in a small saucepan over medium heat. Cook until butter is melted and sugar is dissolved, about 1 minute. Slowly pour butter mixture over nuts and stir to coat.
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Transfer nuts to the prepared baking sheet and spread into a single layer.
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Bake nuts in the preheated oven for 10 minutes. Stir nuts to coat with warm syrup; spread out in a single layer. Return to the oven and bake until nuts are sticky and roasted, about 6 more minutes. Allow to cool before serving.
