Summary

If you want to add more gluten free, lacto ovo vegetarian, and fodmap friendly recipes to your recipe box, Sweet and Spicy Nuts might be a recipe you should try. This recipe serves 32 and costs 13 cents per serving. This hor d'oeuvre has 67 calories, 2g of protein, and 5g of fat per serving. Not a lot of people made this recipe, and 3 would say it hit the spot. It is brought to you by Foodista. Head to the store and pick up brown sugar, cayenne pepper, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so amazing spoonacular score of 11%. Users who liked this recipe also liked Sweet & spicy nuts, Sweet & Spicy Nuts, and Sweet and Spicy Nuts.

Instructions

1. Mix together cumin, cayenne, ground cinnamon, and salt. Set aside until later use.
2. Heat nuts in a dry skillet and cook, stirring frequently, until 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.
3. 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.

Ingredients

• 1 butter
• 2 cayenne pepper
• 3 ground cinnamon
• 4 ground cumin
• 5 light brown sugar
• 6 light brown sugar
• 7 mixed nuts such as walnuts, pecans, cashews, almonds, hazelnuts
• 8 Salt, to taste
• 9 water

Directions

• 1 Mix together cumin, cayenne, ground cinnamon, and salt. Set aside until later use.
• 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.
• 5 Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork.
• 6 Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.