Spiced Roasted Nuts
The perfect snack for serving at cocktail parties, these lightly spicy nuts can be prepared well in advance. Once the nuts are completely cool, store them in an airtight container or a plastic bag at room temperature for up to 3 days, or refrigerate them for up to 2 weeks. Bring the nuts to room temperature before serving.
- 4 Tbs. (1/2 stick) (2 oz./60g) 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 light brown sugar
- 1 lb. (500 g) pecans or mixed nuts
Preheat an oven to 350°F (180°C). Line a rimmed baking sheet with aluminum foil.
In a large nonstick fry pan 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 spices are aromatic, 2 to 3 minutes.
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)