This is an original Emeril Lagasse recipe that I modified to add wasabi powder and an extra step to bake the nuts until dry. Otherwise, I think the humidity in Costa Rica leaves the nuts a little too sticky.
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Ingredients:
½ teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon wasabi powder (optional)
½ teaspoon ground cinnamon
4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds
3 tablespoons butter
6 tablespoons brown sugar
1 teaspoon salt
Mix spices and reserve
Directions:
Preheat oven to 225°F. Heat nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.
Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Bake about 30 minutes until the nuts are dry. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.
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