Flavors' Sweet and Spicy Cocktail Nuts
Elisa
Perfect party food! These are highly addictive. You can use any mixture of nuts you want.
ingredients
- 1 3/4 c. water
- 1 3/4 c. sugar
- 2 c. (7 oz.) unsalted pecans
- 2 c. (7 oz.) unsalted walnuts
- 1 1/2 c. (7 oz.) unsalted shelled pumpkin seeds
- 1 c. (5 1/2 oz.) blanched almonds
- 1 c. (5 1/2 oz.) unsalted shelled sunflower seeds
- 1 c. (4 1/2 oz.) shelled unsalted pistachios
- 5 tsp. curry powder
- 4 1/4 tsp. cumin
- 4 tsp. kosher salt
- 2 tsp. Hungarian sweet paprika
- 1 1/4 tsp. cinnamon
- 1 1/4 tsp. coriander
- 1 1/8 tsp. cayenne pepper
- 3/4 tsp. cardamom
- 1/2 tsp. allspice
- 1/8 tsp. nutmeg
directions
- 1
In a small heavy saucepan, combine the water and sugar. Set over high heat and bring to a boil, stirring to dissolve the sugar. Lower the heat slightly and simmer briskly until mixture registers 230 degrees F, about 30 minutes.
- 2
Remove from the heat and cool slightly.
- 3
Position a rack in the middle of the oven and preheat to 375 degrees F.
- 4
In a large bowl, toss together the nuts and seasonings. Add the sugar mixture and stir well. Spread the nut mixture evenly onto a jelly-roll pan. Bake, stirring occasionally, until the nuts are crisp and brown, about 30 minutes.
- 5
Cool the nuts on the pan on a rack for 5 minutes, then scrape into a large bowl. Break up the larger clumps of nuts, then return all of the nuts to the pan and cool completely.
- 6
Store at room temperature in an airtight container.
- 7
Note: If desired, 1 1/2 cups cashews can be substituted for the pecans and an equal amount of peanuts can replace the pistachios.
Source: Elisa
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