Addictive Spice-Candied Nuts
adapted from Emeril Lagasse
Makes 2 cups
Ingredients
- 1 cup raw cashews*
- 1 cup raw almonds*
- 1/4 cup sugar or coconut sugar
- 1/4 tsp. cinnamon
- 1/4 tsp. cumin plus extra as needed
- 1/4 tsp. fresh ground black pepper plus extra as needed
- 3-4 dashes cayenne
- 1/2 tsp. salt
- 1 tbsp. coconut oil
- 2 tbsp. water
Instructions
- Heat the oven to 350°. Lay the nuts in a single layer on a cookie sheet.
- Toast the nuts in the oven until golden and fragrant, about 20 minutes, shaking the pan to turn the nuts every 5 minutes. Remove from the oven to cool slightly.
- Mix together the remaining ingredients in a large saucepan. Once the sugar and oil melt, cook, stirring constantly, for 1 minute more.
- Stir in the nuts and cook, stirring constantly, about 5 minutes, or until the sauce completely coats the nuts.
- Transfer to a lightly oiled sheet of foil. While still warm, separate all of the nuts completely so they do not get stuck together. Allow to cool before eating. The nuts may still be sticky, even after cooling.
Notes
Store in an airtight container up to 1 week.
*This recipe also works well with other nuts, such as pecans and hazelnuts.
