Name: Mexican-Spiced Almonds, Peanuts, and Pumpkin Seeds
Total time: 1 h 10 min
Ingredients: 1 1/4 cup sliced almonds (4 1/2 ounces); 2/3 cup roasted unsalted peanuts (3 ounces); 1/4 cup raw pumpkin seeds (1 ounce); 1 tablespoon granulated sugar; 1 teaspoon kosher salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/8 teaspoon cayenne pepper; 1/8 teaspoon garlic powder; 2 tablespoons water; 1 teaspoon light brown sugar or dark brown sugar; 1 tablespoon unsalted butter

Why This Recipe Works

While developing a tasty but neat spiced nuts recipe, we eliminated two popular methods—boiling the nuts in syrup and tossing them in butter—straight off. The former made the nuts sticky, and the latter dulled their flavor. A third method, covering the nuts with an egg white mixture, pretty much overwhelmed them with a candylike coating. What finally worked was a light glaze made from very small amounts of liquid, sugar, and butter, which left the nuts just tacky enough to pick up a coating of dry spices.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed cookie sheet with parchment paper and spread almonds in even layer. Toast 4 minutes, rotate pan; add peanuts and pumpkin seeds, spreading in even layer. Continue to toast until fragrant and color deepens slightly, about 4 minutes longer. Transfer cookie sheet with nuts to wire rack.

for the spice mix

While nuts and seeds are toasting, stir together sugar, salt, cinnamon, cumin, coriander, cayenne, and garlic powder in medium bowl; set aside.

for the glaze

Bring water, brown sugar, and butter to boil in medium saucepan over medium-high heat, whisking constantly. Stir in toasted nuts and seeds and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 1½ minutes.

Transfer glazed nuts to bowl with spice mix; toss well to coat. Return glazed and spiced nuts to parchment-lined cookie sheet to cool (can be stored in an airtight container for up to 5 days).