Yield: Yields 4 cups.
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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.
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.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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