Categories: Appetizers

Ingredients

• 2 tablespoons butter
• 1/4 heaping cup light brown sugar
• 2 tablespoons water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds (10.5 oz can worked for me)

Directions

1. Mix spices and reserve.

2. Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes.

3. Transfer to a small bowl and set aside. (I skipped this step)

4. 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.)

5. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.

6. Remove from the heat and transfer to a baking sheet lined with aluminum foil or parchment paper, separating with a fork.

7. Bake in a 300 degree oven for 20 minutes, stirring after 10 minutes.

8. Store in an airtight container.

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