Chile Honey-Spiced Nuts

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.

Lisa Park

Chile Honey-Spiced Nuts

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    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


    Prep: 5 min Total: 30 min (Quick)
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    • 1

      Preheat oven to 300 degrees F. Line a baking sheet with waxed paper and lightly oil the paper. Set aside.

    • 2

      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.

    • 3

      Spread nuts out in a single layer on the baking sheet and bake for 20 minutes on the oven’s center rack.

    • 4

      While nuts are baking, combine the sugar and salt in a large bowl and set aside.

    • 5

      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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