Sweet and Spicy Nuts

Sweet and Spicy Nuts is a gluten free, lacto ovo vegetarian, and fodmap friendly recipe with 32 servings. One serving contains 67 calories, 2g of protein, and 5g of fat. For 13 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe from Foodista requires brown sugar, cayenne pepper, water, and ground cumin. Not a lot of people really liked this hor d'oeuvre. 3 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 22%, this dish is not so tremendous. Users who liked this recipe also liked Sweet & spicy nuts, Sweet and Spicy Nuts, and Sweet & Spicy Nuts.

Servings: 32

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 tablespoons butter

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/4 cup light brown sugar

2 cups mixed nuts such as walnuts, pecans, cashews, almonds, hazelnuts

Salt, to taste

2 tablespoons water

Equipment:

frying pan

bowl

aluminum foil

baking sheet

Cooking instruction summary:

  1. Mix together cumin, cayenne, ground cinnamon, and salt. Set aside until later use.
  2. 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.
  3. 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.

 

Step by step:


1. Mix together cumin, cayenne, ground cinnamon, and salt. Set aside until later use.

2. Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes.

3. Transfer to a small bowl and set aside.

4. 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.

5. Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork.

6. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.


Nutrition Information:

Quickview
66 Calories
1g Protein
5g Total Fat
4g Carbs
0% Health Score
Limit These
Calories
66k
3%

Fat
5g
8%

  Saturated Fat
1g
7%

Carbohydrates
4g
1%

  Sugar
1g
2%

Cholesterol
1mg
1%

Sodium
201mg
9%

Get Enough Of These
Protein
1g
3%

Manganese
0.18mg
9%

Copper
0.12mg
6%

Magnesium
20mg
5%

Phosphorus
39mg
4%

Fiber
0.83g
3%

Zinc
0.35mg
2%

Vitamin B3
0.43mg
2%

Iron
0.37mg
2%

Potassium
57mg
2%

Vitamin B6
0.03mg
1%

Vitamin B1
0.02mg
1%

Folate
4µg
1%

Vitamin B5
0.11mg
1%

Vitamin B2
0.02mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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