Slightly sweet cajun-spiced nuts

Serve these wonderfully complex glazed nuts on their own or with cheese, and definitely with drinks of any kind. You can also use them, whole or chopped, as a topping for other dishes. Or wrap them in colorful paper or put them in old-fashioned glass jars, and give them as gifts. I originally made this with walnuts, and then tried pecans and cashews. Then, thinking about cost, I tried peanuts, which sell for about a quarter the price of other nuts. They were all fabulous. The large pan is essential for this, because the nuts need maximum contact with the spices in order to become thoroughly coated. Open a window and turn on the stovetop fan before you begin. When you add the vinegar to the hot pan, there will be fumes!
These store for up to 2 weeks in a tightly sealed container at room temperature, or indefinitely when sealed in resealable plastic bags and kept in the freezer.

INGREDIENTS

2 tablespoons canola, soy, or peanut oil
1 tablespoon butter
2 tablespoons ground cumin
1 tablespoon powdered ginger
1 tablespoon chili powder
1 teaspoon dried thyme
1 pound (about 4 cups) unsalted walnuts, pecans, cashews, or peanuts
½ teaspoon salt (possibly more)
1/3 cup (packed) brown sugar (light or dark)
¼ cup cider vinegar

PROCEDURE

1. Place a large (10-to 12-inch) heavy skillet over medium-low heat and add the olive oil. Let it heat for about 30 seconds, then add the butter and swirl until it melts.
2. Sprinkle in the cumin, ginger, chili powder, and thyme, and slowly stir the spices into the buttery oil with a wooden spatula or a wooden spoon. Keep the heat steady while you stir for about 2 minutes, or until the spices are fragrant.
3. Add the nuts, spreading them out in the pan. Sprinkle in the salt, and continue cooking and slowly stirring for about 2 minutes.
4. Sprinkle in the brown sugar, and continue to cook and stir for another 2 to 3 minutes, or until the sugar begins to melt and is just starting to adhere to the surface of the pan. (Scrape as you go, and if necessary use a table knife to scrape off the soft sugar coating that will likely have adhered to your wooden stirrer.)
5. Pour the vinegar into the pan. It will sizzle dramatically. (Don’t inhale near the pan at this moment.) Keep stirring for another 30 seconds, and you will see that the vinegar is deglazing the pan, loosening up all the tasty stuff that has stuck to its surface. Turn off the heat, and wait about 5 minutes for the nuts to absorb the vinegar.
6. Transfer the nuts to a bowl and let cool until they are at a comfortable tasting temperature. Taste to see if you think they need more salt, and adjust accordingly. Serve right away, or allow to cool and then transfer to a resealable plastic bag for storage.




Serves 6 to 8 servings