Serve these fiery honey-spiced nuts with pints of beer at your next tailgate party—there’s just enough heat to get your guests’ tongues tingling. The nuts can be made a few days ahead and stored in an airtight container until the day of the party.
|1 pound unsalted, unroasted nuts (e.g., cashews, peanuts, almonds)||teaspoon cayenne pepper|
|cup honey||teaspoon ground nutmeg|
|2 teaspoons ground cumin||cup sugar|
|1 teaspoon ground cinnamon||1 teaspoons salt|
Preheat oven to 300 degrees F. Line a baking sheet with waxed paper and lightly oil the paper. Set aside.
In a large skillet or sauté pan over low heat, stir the honey with the cumin, cinnamon, cayenne pepper and nutmeg until well combined. Add the nuts, tossing to coat evenly.
Spread nuts out in a single layer on the baking sheet and bake for 20 minutes on the oven’s center rack.
While nuts are baking, combine the sugar and salt in a large bowl and set aside.
Remove nuts from the oven and let them cool slightly, about 2 to 3 minutes, then toss them in the sugar-salt mixture to coat evenly. Spread nuts out on another clean baking sheet or large platter to cool completely, then transfer them to serving bowls.
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