Directions:
- Line a half sheet pan with parchment paper and set aside.
- Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
- Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
- Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.88 Kcal (644 kJ) | ||
| Calories from fat | 137.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.28g | 24% | |
|---|---|---|---|
| Cholesterol | 4.88mg | 2% | |
| Sodium | 85.96mg | 4% | |
| Potassium | 82.17mg | 2% | |
| Total Carbs | 4.79g | 2% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 1.85g | 4% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 16.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 636.86 Kcal (2666 kJ) | ||
| Calories from fat | 569.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.24g | 24% | |
|---|---|---|---|
| Cholesterol | 20.22mg | 2% | |
| Sodium | 355.75mg | 4% | |
| Potassium | 340.07mg | 2% | |
| Total Carbs | 19.81g | 2% | |
| Sugars | 11.86g | 11% | |
| Dietary Fiber | 6.95g | 7% | |
| Protein | 7.66g | 4% | |
| Vitamin C | 1.1mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 2.5mg | 3% | |
| Calcium | 68.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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