I recently had some guests over who’s daughter was gluten-free. I made a crepe lasagna for the main meal, using potato starch for the crepes instead of flour. And I made a dip with sweet potato chips and these nuts as a nosh to go with our wine while dinner was baking. These nuts were a hit! They were based on an Emeril recipe I found. These were unique to other nut recipes I have made because everything is done in a pan versus the oven. The nuts are laid out evenly once coated on some parchment to harden up. Just try and separate them as the cool so they don’t stick together too much. Smoked paprika adds the smokiness that makes these delectable.
Smokey Goodness Nuts
Ingredients:
6 cups almonds and pecans
1/4 tsp. smoked paprika
1/2 tsp. cumin
1 tsp. cayenne
1 tsp. cinnamon
5 Tbsp. butter
12 Tbsp. dark brown sugar
1 tsp. salt
Toast nuts in a large skillet over medium heat until golden, about 4 minutes. Add butter to the pan, and cook for about a minute. Nuts will darken up. Quickly add spices, sugar and 2 tablespoons of water as well as the salt. Cook until sauce thickens and bubbles and nuts are coated in the glaze- about 5 minutes. Transfer the nuts to a parchment lined baking sheet, separating them out as you lay the nuts out evenly. Let them sit out to cool down for 10-20 minutes and harden up. Store in an airtight container for up to a week.
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