Spiced Mixed Nuts Recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.
ingredient discovery
Ingredients cashews macadamia nuts walnuts more more
1 lb. (4 cups) mixed unsalted nuts (such as cashews, macadamias, walnuts, pecans, or almonds)
1/2 tsp. ground coriander
1/2 tsp. ground cumin
2 Tbs. unsalted butter
2 Tbs. dark brown sugar
2 Tbs. chopped fresh rosemary
1/4 tsp. cayenne
1-1/2 tsp. kosher salt
Tip: Tossing the warm nuts in a warmed bowl helps the spiced butter coat the nuts evenly.

Position a rack in the center of the oven and heat the oven to 350°F. Scatter the nuts on a rimmed baking sheet and bake, shaking the sheet a couple of times during baking, until the nuts are nicely toasted, 10 to 15 minutes.

Meanwhile, set a small heavy skillet over medium-high heat. Sprinkle in the coriander and cumin and toast until aromatic, about 30 seconds. Remove the pan from the heat and add the butter, brown sugar, rosemary, and cayenne. Return the skillet to low heat and stir until the butter melts and the sugar dissolves, 2 to 2-1/2 minutes. Keep warm.

Tip the nuts into a large warmed bowl, pour the warm spiced butter over the nuts, and add the salt. Stir until the nuts are well coated. Taste for seasoning and add more salt if necessary. Let the nuts cool completely.

Make Ahead Tips

The nuts can be made up to a week in advance; store in an airtight container.

Variations

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.

nutrition information (per serving):
Size : per 1/4 cup; Calories (kcal): 190; Fat (g): 17; Fat Calories (kcal): 160; Saturated Fat (g): 3.5; Protein (g): 4; Monounsaturated Fat (g): 10; Carbohydrates (g): 8; Polyunsaturated Fat (g): 3.5; Sodium (mg): 110; Cholesterol (mg): 5; Fiber (g): 2;
photo: Scott Phillips
From Fine Cooking 75 , pp. 90c
December 1, 2005

user reviews

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Star Star Star Star Star by butta211, 12/14/2011These were delicious and very easy. My new go-to nut recipe.
Star Star Star Star Star by quebecmom, 1/23/2009These are delicious - am making another batch after a week. The ginger really adds to the flavor. Tks FC.
Star Star Star Star Star by knittingem, 11/20/2007This is a great recipe. My in-laws rave about these nuts, and are disappointed when we vist without bringing them.
Star Star Star Star Star by Virgie, 11/10/2007These are great. I made them for a group of ladies and everyone wanted the recipe. My neighbor gave them out as party favors in a nice canning jar after a party. I didn't get the sugar to dissolve, I hadn't read the instructions so I put the nuts with the the butter mixture back in the skillet, and that helped brown the nuts more and melt the butter. They were well coated and yummy.
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