Be prepared that when you set these nuts out for your guests they are going to go fast. They are absolutely addictive. (I was warned about that from my friends at Eat.At/Swap that first told me about these!) These black pepper nuts have a wonderful sweet, spicy and salty bite. I made mine with cashews although you can make them with whatever type of nut(s) you’d like. However, do use raw, unsalted nuts since you will be seasoning and roasting them.
Spiced Nuts Recipe (adapted by Bon Appetit, 1997)
- 1/4 cup unsalted butter
- 3/4 cup brown sugar
- 4 tsp. water
- 2 cups whole, raw, unsalted cashews (or nut(s) of your choice)
- 1 Tbsp. ground black pepper
- 2 tsp. salt
- Preheat the over to 350F. Cover a large baking sheet with aluminum foil and spray foil with non-stick cooking spray to prevent the nuts from sticking.
- Melt the butter in a skillet on medium heat, then add the brown sugar and water; mix until the sugar dissolves. Add the cashews, mix them carefully to coat with the butter and sugar, then lower the heat and cook, stirring often, for a few minutes until the coating thickens slightly. Meanwhile mix the ground pepper and salt in a small bowl.
- Add half of the pepper-salt mixture to the cashews, mix gently. Working quickly, transfer them to the prepared baking sheet, pressing with a spatula to keep them in a single layer. Sprinkle the rest of the pepper-salt mixture over the nuts evenly and bake for 10-15, until golden brown (careful not to burn). Let them cool on a rack. Once the sweet-spicy coating has cooled completely (this could take a while. Once the pan is cool to my touch, I put the pan in the fridge for 30 minutes), break the nuts apart. They can be stored in an air-tight container until you are ready to serve them.
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