ROTW Week 27, Bar Nuts

This recipe comes from the outstanding cookbook Refined American Cuisine by Patrick OConnell, owner and (self taught) chef at the Inn at Little Washington.

I left out the pineapple that the recipe calls for.  If you insist, toss the finished nuts with 1" cubes of nasty dried pineapple.

Bar Nuts, from Refined American Cuisine by Patrick O'Connell

4 tbsp butter
1/2 tsp cayenne pepper
2 tsp Cajun seasoning
2 tsp ground cumin
3 tbsp sugar
1lb mixed pecans, cashews, and almonds (whole)
Salt and sugar to taste

In a large skillet over medium-high heat, melt the butter.  Add the cayenne, Cajun seasoning, cumin, and sugar, and stir until the butter starts to foam.

Immediately add the mixed nuts, stirring or tossing constantly for about 3 minutes, or until the nuts are nicely toasted and lightly coloured.

Pour the nuts onto a wire rack placed over a baking sheet to drain - let cool to room temperature.  Transfer the cooled nuts to a mixing bowl and toss with salt and sugar to taste.

Store in an airtight container until you're ready to serve and enjoy!