2 cups walnuts
1 ½ tablespoons unsalted butter
2 teaspoons ras el hanout (store-bought, or recipe follows)
Large pinch cayenne
1 ¼ teaspoons kosher salt
3 tablespoons light brown sugar
1 tablespoon water
Ras El Hanout:
3 teaspoons ground cinnamon
3 teaspoons ground cumin
3 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons ground ginger
2 teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon mace
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
- If making the Ras El Hanout, mix all of the spices together in a bowl.
- Preheat the oven to 350ºF. Place the walnuts on a baking sheet and toast in the oven for 5 minutes.
- Over medium heat, in a saucepan, melt the butter. Add the Ras El Hanout, cayenne, salt, brown sugar and water. Stir until the sugar is melted, the mixture bubbles and looks foamy on top. Toss the warm walnuts with the butter mixture until thoroughly coated. Place in a single layer on an aluminum foil-lined baking sheet. Bake in the oven for 5 minutes.
- Remove from the oven and let cool completely. Break up the walnuts if they stick together.
Recipe and photo courtesy of California Walnuts.
Saturated Fat: 3g