I’ll admit it. Restaurant owners like to put little nibbles on the bar to stimulate thirst. That’s how I started serving these nuts. The inspiration is a mixture of Indian spices, but you could easily go southwestern and use dried chiles and cinnamon. For a southeast asian accent, use wasabi paste, sesame seeds, and oil instead of butter. Nuts are so full of flavor and texture that they can accept endless combinations of spices and herbs. This recipe is for 4. It doesn’t take a whole lot more time to make a double or triple batch so that you can have this on hand for guests when you feel like having a spontaneous cocktail party. The nuts will keep, tightly covered, in a cool, dry place for up to 2 weeks.
Ingredients
- 1 pound walnuts, pecans, or cashews
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon ground fenugreek
- ¼ cup unsalted butter, melted
- 4 tablespoons dark brown sugar
- 2 tablespoons Sugar in the Raw
- 2 tablespoons water
How to Make It
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Spread the nuts in a single layer on the baking sheet and toast for 5 minutes. Transfer to a medium bowl. Add the salt, cayenne pepper, cardamom, cinnamon, turmeric, and fenugreek and toss until incorporated.
- Add the butter, brown sugar, sugar in the Raw, and water and stir until the nuts are evenly coated. Spread the nuts on the baking sheet and roast until golden brown, stirring twice, about 10 minutes. Separate the nuts with a spatula, taking care not to burn yourself. Transfer to a bowl and serve.