Sweet and Spicy Nuts Recipe

February 28, 2014 // by Deb Ponzek// 2 Comments

spiced nuts — Photo credit: Debra Ponzek / Chef TravelingMom

The ultimate in cocktail nibbles, these nuts will beat anything that you’ll find in the supermarket. Make a big batch before you travel (or watch the big game) and store it in a tightly sealed plastic container — when it’s time, you’ll have something to snack on that requires nothing more than setting out a bowl.

Recipe Type: appetizer

Author: Debra Ponzek

Makes 7 cups.

Ingredients

¼ cup canola oil
1 teaspoon cayenne pepper
1 tablespoon plus 1 teaspoon ground cumin
7 cups mixed nuts, such as walnuts, pecans, almonds, pistachios and hazelnuts
3 tablespoons sugar
3 teaspoons salt

Instructions

Preheat oven to 350ºF.
In a small saucepan heat the oil, cayenne, and cumin until just warm.
In a medium to large bowl, mix the nuts and the spicy oil, tossing until the nuts are evenly coated.
In a small bowl, mix together the sugar and salt. Add it to the nuts and toss to mix well.
Lay the nuts out evenly on a baking sheet and bake them for 18 to 20 minutes until golden brown, stirring them once or twice.
Remove the nuts from the oven and allow them to cool to room temperature. Store the nuts in a resealable plastic bag or a plastic container with a tight lid; the nuts will keep for 2 to 3 weeks.

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About Deb Ponzek

Debra Ponzek graduated from the Culinary Institute of America in 1984. After cooking in top New Jersey restaurants, she was hired as sous chef at the then fledgling Montrachet. Ten months later, Deb was promoted to Chef, a position she held for seven years and where she earned three consecutive three-star reviews from the New York Times. At the age of 28, she was selected one of the “Ten Best New American Chefs” by Food & Wine magazine. In 1990, Debra was named “Chef of the Year” by the Chefs of America Association, and a year later was the recipient of the coveted “Rising Chef of the Year” award by the James Beard Foundation. Debra left Montrachet in June 1994 to open Aux Délices, a gourmet prepared food shop, café and catering business in Greenwich, Connecticut. She and her husband have four retail shops located in Greenwich, Riverside, Westport and Darien, Connecticut . Debra has also written four cooks books; French Food American Accent, The Summer House Cookbook, The Family Kitchen, and The Dinnertime Survival Cookbook.

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