Sweet and spicy nuts

Name: Sweet and spicy nuts
Total time: 45 min
Yield: 32 servings
Ingredients: 2 Tbsps butter; 0.5 tsps red pepper powder; 0.25 tsps ground cinnamon; 0.5 tsps cumin; 55 g brown sugar; 288 g roasted nuts; 32 servings salt; 2 Tbsps water

A gluten-free, lacto-ovo vegetarian, and FODMAP-friendly recipe for Sweet and Spicy Nuts, perfect as a hor d'oeuvre. This recipe is rich in vitamins and minerals, ideal for holiday gatherings or snacking.

Ingredients

butter

2 Tbsps

red pepper powder

0.5 tsps

ground cinnamon

0.25 tsps

cumin

0.5 tsps

brown sugar

55 g

roasted nuts

288 g

salt

32 servings

water

2 Tbsps

Method

Mix together cumin, cayenne, ground cinnamon, and salt. Set aside until later use.
Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes.
Transfer to a small bowl and set aside.
Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.
Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork.
Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

Nutrition:

73 kcal

Carbs

5 g

Fat

5 g

Protein

1 g

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