Yield: Yields 4 cups.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The nuts can be made up to a week in advance; store in an airtight container.
You can use any combination of unsalted nuts you like but avoid Brazil nuts; their high oil content makes the coating slide off of them.
Tossing the warm nuts in a warmed bowl helps the spiced butter coat the nuts evenly.
Butter, sugar and spices separated out once mixed with the nuts, so you had little candy-like clumps here and there, but not much flavor transferred to the actual nuts. Mixture did not "coat" the nuts.
Simple to make and very good. To make the recipe healthier and to accommodate a vegan family member, I used orange infused olive oil in place of butter, with excellent results (though I think the sugar and spices would probably adhere to the nuts better if I'd used butter). These nuts make a nice light nibble before a big holiday dinner. I served them on Thanksgiving and added a big handful of dried cranberries, festive and provided a nice salty/sweet combo.
These were delicious and very easy. My new go-to nut recipe.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?