Spiced Roasted Nuts
Once completely cool, the nuts may be stored in an airtight container or a plastic freezer bag at room temperature for up to 2 days. Or, refrigerate them for up to 2 weeks. Bring the nuts to room temperature before serving.
- 4 Tbs. (1/2 stick) unsalted butter
- 1 Tbs. curry powder
- 2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cumin
- 1 tsp. cayenne pepper
- 1 Tbs. firmly packed brown sugar
- 1 lb. pecans or mixed nuts
Prepare the seasonings
Preheat an oven to 350°F. Line a rimmed baking sheet with aluminum foil.
In a large saucepan over medium heat, combine the butter, curry, salt, cinnamon, cumin, cayenne and brown sugar. Cook, stirring occasionally, just until the butter is melted and the flavors are released, 2 to 3 minutes.
Roast the nuts
Using a spatula, add the nuts to the spice mixture and toss until evenly coated. Spread the nuts in a single layer on the prepared baking sheet. Bake until deep golden brown, about 15 minutes. Slide the foil and nuts onto a wire rack and let cool completely before serving. Makes about 4 cups.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).