Mark my words: you can never make too much of this recipe. When we host gatherings—such as our annual croquet tournament—we love whipping up some of these spiced nuts for friends to snack on. Not only does the house smell amazing with the aromas of toasted nuts, cinnamon, and vanilla, but served warm out of the oven, pounds of nuts will vanish instantly. Make up a container full of these and bring them as your next host or hostess gift or fill small baggies with this mixture as gifts for friends! These spiced nuts will keep indefinitely in an airtight container—in the refrigerator is best if you won’t be eating them for a while.
1½ teaspoons cumin
½ teaspoon chili powder
1½ teaspoons cinnamon
¼ teaspoon cayenne pepper
4 cups (400 g) assorted nuts (pecans, walnuts, cashews, almonds)
1 teaspoon vanilla extract
1 tablespoon butter
- Mix the cumin, chili powder, cinnamon, and cayenne in a small bowl and set aside.
- Preheat a large cast-iron skillet or other large skillet over medium heat.
- Add nuts and toast until slightly browned, being careful not to burn.
- Add butter and vanilla to coat nuts, then sprinkle spice mixture over nuts and stir until well combined.
- Spread nuts out on large cookie sheet to dry, or serve warm right out of the pan.
Variation—The cool thing about this recipe is that you can make this mix with any variety of nuts you wish. If you don’t like almonds, or you only like pecans, make a mix that suits you.
