After sharing this picture on my Instagram and Facebook pages yesterday, I got several requests to share the recipes so I want to get it out to all of you before Thanksgiving so you can add it to your menu. It is super easy and fast to make this deliciously addictive snack! I basically use Emeril Lagasse's Spiced Nut recipe and change a few ingredients to make it dairy free and refined sugar free. I also use less cayenne so it's not too spicy for the kiddos. These spiced nuts also make a great hostess gift when packed in a decorated mason jar!
1/2 Teaspoon ground cumin
1/2 Teaspoon ground cinnamon
1/4 Teaspoon cayenne pepper (Emeril calls for 1/2 teaspoon)
4 Cups of mixed nuts (I use walnuts, pecans, cashews, almonds, pistachios and hazelnuts)
4 Tablespoons Earth Balance vegan butter
1 Tablespoon filtered water
6 Tablespoons coconut sugar (a low glycemic sweetener)
1 Teaspoon pink himalayan salt
Mix spices and set aside
Heat nuts for a few minutes over medium heat in a dry skillet (I use my wok), stirring often to prevent burning, until they start to toast. Add the butter and cook for about 1 minute while stirring until the nuts darken. Add the spices, sugar, water and salt and cook about 5 more minutes while stirring until the sauce thickens.
Remove the nuts from heat and pour onto a baking sheet lined with parchment paper. Break apart any clumps and let cool for several minutes until the sauce has hardened.