Spiced Nuts

• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds
• 4 tablespoons unsalted butter
• 6 tablespoons brown sugar
• 1 teaspoon salt
• Mix spices and reserve.

1. Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes.
2. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute.
3. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.
4. Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork.
5. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes.
6. Store in an airtight container.
7. SERVINGS: 16 (PER 1/4 CUP); Calories: 224; Total Fat: 20 grams; Saturated Fat: 3 grams; Protein: 6 grams; Total carbohydrates: 9 grams; Sugar: 4 grams Fiber: 3 grams; Cholesterol: 8 milligrams; Sodium: 147 milligrams

ground cumin, cayenne pepper, ground cinnamon, unsalted mixed nuts, unsalted butter, brown sugar, salt, mix spices

Taken from www.foodnetwork.com/recipes/emeril-lagasse/spiced-nuts-recipe2.html (may not work)