Chef Marcus Samuelsson writes: ""When you have houseguests coming in and out of your house, it's a good thing to have a bowl of nuts on hand for people to nibble on. The combination of cinnamon, paprika, cayenne and brown sugar makes these particularly addictive. And there's no need to wait for guests to make them."
From "Marcus Off Duty: The Recipes I Cook At Home" by Marcus Samuelsson. © 2014 by Marcus Samuelsson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Makes 1½ cups
2 Tbsp. olive oil
½ cup unsalted raw cashews
½ cup peeled and blanched whole almonds
½ cup walnut halves
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon paprika
½ teaspoon cayenne
1 Tbsp. light brown sugar
Heat the olive oil in a large skillet over low heat. Add the cashews, almonds, walnuts, cinnamon, salt, paprika, and cayenne pepper and cook, stirring often, until the nuts are fragrant and golden, 8 to 10 minutes. Crumble the sugar over the nuts and cook, stirring constantly, until the sugar is melted and coats the nuts, about 3 minutes.
Transfer to a bowl and serve warm, or cool and store in an airtight container at room temperature for up to 1 week.
- Recipe index: "Sunday Morning"'s 2015 "Food Issue" - Delicious menu suggestions from top chefs and the editors of Bon Appetit magazine
For more info:
- Red Rooster Harlem, New York
- "Yes, Chef: A Memoir" by Marcus Samuelsson with Veronica Chambers (Random House); Also available in Trade Paperback, eBook and Unabridged Audio CD formats
- "New American Table" by Marcus Samuelsson (Houghton Mifflin Harcourt)
- Follow Marcus Samuelsson on Twitter