How to Make Sweet and Spiced Nuts

I’ll admit it. Restaurant owners like to put little nibbles on the bar to stimulate thirst. That’s how I started serving these nuts. The inspiration is a mixture of Indian spices, but you could easily go southwestern and use dried chiles and cinnamon. For a southeast asian accent, use wasabi paste, sesame seeds, and oil instead of butter. Nuts are so full of flavor and texture that they can accept endless combinations of spices and herbs. This recipe is for 4. It doesn’t take a whole lot more time to make a double or triple batch so that you can have this on hand for guests when you feel like having a spontaneous cocktail party. The nuts will keep, tightly covered, in a cool, dry place for up to 2 weeks.