This sweetly spicy mix of crunchy, glazed nuts is a one-pan wonder that'll keep 'em coming back for more, and more, and more. With the perfect combo of sweet, salty, spicy and chewy, it's great to give as holiday gifts. Plus you can stash extra in the freezer to have on hand for drop-in guests.
Prep Time: 10 minutes
Cook Time: 10 minutes, plus time to cool
Yield: 3 ½ cups
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 16 ounces whole shelled unsalted nuts (almonds, walnuts, pecans or a mix of your favorites)
- 4 tablespoons unsalted butter
- 6 tablespoons dark brown sugar
- 2 tablespoons water
- 2 cups dried cranberries
- 2 tablespoons minced fresh rosemary
Line a standard-sized cookie sheet with parchment paper or buttered aluminum foil. Combine salt, cumin, cinnamon and cayenne in a small bowl. Set aside.
Heat a large non-stick skillet over medium-high heat. Add nuts and toast, stirring often, until lightly browned and fragrant (approximately 5 minutes). Add butter to pan and stir until melted. Stir in salt-spice mix and combine for 1 minute. Add sugar and water to pan (caution—it may splatter as the water hits the melted butter). Stir often until mixture thickens and nuts are well coated, about 2 minutes.
Spread glazed nuts on prepared cookie sheet, break up clumps with the spatula and cool completely. Combine with cranberries and rosemary and store in an airtight container in the refrigerator for up to one week or freezer for up to one month. Bring to room temperature before serving.