Nuts are a great party snack, but many of the recipes for spiced nuts were either too hot or too pungent for the nuts own flavors.
I developed this recipe after my first trip to The Spice House. Serve alone with cocktails, or sprinkled over a spinach or leafy green salad.
Submitted by: mimi from redwood shores, california
Yield: 1 cup of nuts
Lay some parchment paper onto the counter top.
Mix sugar and cinnamon until well combined.
Add this mixture onto a heavy non-stick skillet, add water, and turn heat onto medium-high
Stir with the wooden spoon as the sugar dissolves and turns golden. 3-4 mins
Sprinkle the nuts in the pan in one layer.
Stir until all the nuts are well coated, 2-3 mins.
Scrape nuts onto the parchment paper to cool.
Its ok if there are nuts clusters, they can be broken when cooled.
Do not use a cast iron pan. Use roasted and salted nuts for best results, otherwise add salt to taste. Recipe tested with cashews, almonds, mixed nuts. Do not sample the nuts from the pan because the high heat in the sugar will burn fingers!!