Yield: Yields 3-1/2 cups.
Guests dropping by at the last minute? The more the merrier! These sweet-spicy nuts have only a few ingredients, are simple to prepare, and take a less-is-more approach to entertaining.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Position a rack in the center of the oven and heat the oven to 400°F. Spread the nuts on a large rimmed baking sheet and roast until they start to brown, about 10 minutes.
While the nuts are roasting, combine the sugar, thyme, chipotle powder, and 1 tsp. salt in a small bowl. Transfer the nuts to a large bowl, add the butter, and toss well. Add the sugar mixture and toss again to coat evenly. Season with more salt to taste, transfer to small bowls, and serve while still warm. (These are also good at room temperature and will keep in an airtight container for at least 3 days.)
These nuts are absolutely delicious and dangerously addictive. They freeze very well too.
Couldn't find chipotle powder in my area, so I replaced it with a 50-50 mix of cumin and curry powder. I also added peeled pumpkin seeds. Most excellent!
Too much butter. I tripled the recipe for a large party and they did not move.Will not make again
This is my absolute favorite recipe for roasted nuts - perfect balance between sweet and spicy!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
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?