These super simple roast nuts were really addictive, and oh so good with a nice ice-cold beer of choice. I tried the recipe with a mix of pecans and almonds, but I would recommend skipping the almonds; the pecans were way better. The spice mix got buried in the nooks and crannies of the pecans, and tasted amazing when roasted with the butter.
I really liked the spice combo on these; curry, cinnamon, cayenne pepper, cumin, and a little brown sugar to round everything out. I was a little concerned that the large curry ratio would be overwhelming, but the flavor was balanced, and we didn’t find the curry overpowering. The only change I made to the spice ratio was dropping down the salt to one teaspoon, as I thought two would be too much.
Spicy Sweet Roast PecansAdapted from Williams-Sonoma Makes about 4 cups 4 tablespoons unsalted butter 1 tablespoon curry powder 1 tablespoon firmly packed brown sugar 1 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1 teaspoon salt (I used a fine grain sea salt) 1 pound (16 oz) pecans
Preheat an oven to 350°F. Line a rimmed baking sheet with aluminum foil for easy clean-up.
In a large saucepan (I used a 3 quart pan) combine the butter, and all spices. Turn heat to medium, medium low, stirring occasionally,until the butter is just melted and the flavors of the spices are released, 2 to 3 minutes.
Using a spatula or wooden spoon, add the nuts to the spice mixture and toss to coat evenly. Spread the nuts in a single layer on the prepared baking sheet. Bake until deep golden brown, about 15 minutes. Carefully slide the foil and nuts onto a wire rack and let cool completely.
Store cooled nuts in an airtight container or a plastic freezer bag at room temperature for up to 2 days. Or, nuts can be refrigerated for up to 2 weeks; bring the nuts to room temperature before serving.