Makes 2 cups. Note: Nibble with a dry martini.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- 3/4 cup plus 2 tablespoons sugar
- 2 tablespoons unsalted butter
- 2 cups raw walnut halves
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
Preparation:
2. Place 3/4 cup of the sugar in a medium, heavy-bottomed skillet and cook over high heat, stirring, until it turns a light caramel color, 4 to 5 minutes. Add the butter and stir until melted. Add the nuts and stir to coat evenly with the mixture.
3. Transfer the nuts to the prepared sheet and arrange in a single layer. Place in the oven and bake, tossing every 5 minutes, until the nuts are toasted, about 15 minutes.
4. Remove from the oven and pour the hot nuts into a medium-size bowl. Add the salt, cumin, black pepper, cayenne pepper, and the remaining 2 tablespoons sugar and very quickly toss the nuts (like flipping pancakes) again and again to coat them evenly.
5. Immediately transfer the nuts to another baking sheet lined with parchment paper and separate the individual nuts with a fork. Allow to cool completely before serving.
