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Sweet & Spicy Roasted Nuts

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Yields 3-1/2 cups.

  • by Tony Rosenfeld from Fine Cooking
    Issue 96

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.

  • 1 lb. mixed unsalted almonds, pecans, and cashews
  • 1-1/2 Tbs. light brown sugar
  • 2 tsp. chopped fresh thyme
  • 1/2 tsp. chipotle powder
  • Kosher salt
  • 2 Tbs. unsalted butter, melted

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.)

nutrition information (per serving):
Size : per 1/4 cup; Calories (kcal): 220; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 3; Protein (g): 5; Monounsaturated Fat (g): 11; Carbohydrates (g): 9; Polyunsaturated Fat (g): 4.5; Sodium (mg): 85; Cholesterol (mg): 5; Fiber (g): 3;

Photo: Scott Phillips

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!

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