Spiced Mixed Nuts

By patticakes

Use any combination of unsalted nuts you like, but avoid Brazil nuts - they don't hang onto the coating.

Ingredients

• 1 pound (4 cups) mixed unsalted nuts
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 2 TBS butter
• 2 TBS dark brown sugar
• 2 TBS chopped fresh rosemary
• 1/4 ts cayenne
• 1 1/2 ts kosher salt

Preparation

Step 1

Preheat the oven to 350 and center a rack in the oven.
Scatter the nuts on a rimmed baking sheet (parchment or silpat lined eases cleanup.
Bake the nuts 10 to 15 minutes until nicely toasted, shaking the sheet a few times during baking.
While the nuts are baking, set a small heavy skillet over medium high heat. Sprinkle the coriander and cumin in the skillet 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.
Warm a large bowl, tip the nuts into the bowl and pour the warm spiced butter over the nuts. Stir until the nuts are well coated. Taste for seasoning and add salt if needed. Cool completely.
Nuts can be made up to a week in advance. Store, refrigerated in an airtight container.