Spiced Nuts

Spiced Nuts
From Emeril Lagasse

1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds
4 tablespoons unsalted butter
6 tablespoons brown sugar
1 teaspoon salt

1. Mix spices and reserve.
2. Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes.
3. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt, and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.

Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

Makes 4 cups.