SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
Born in Ethiopia, raised in Sweden, schooled in classic French cooking techniques—NYC chef Marcus Samuelsson personifies global influences. When he's not working, he and wife, Maya, love to host family and friends in their Harlem home. Guests rave about Marcus's signature combo of walnuts, almonds and cashews. He warns, "The mix of cinnamon, paprika, cayenne and brown sugar makes these addictive."
2 tablespoons olive oil
1/2 cup unsalted raw cashews
1/2 cup peeled and blanched whole almonds
1/2 cup walnut halves
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne
1 tablespoon light brown sugar
Heat olive oil in a large skillet over low heat. Add cashews, almonds, walnuts, cinnamon, salt, paprika and cayenne and cook, stirring often, until nuts are fragrant and golden, 8 to 10 minutes.
Crumble sugar over nuts and cook, stirring constantly, until sugar is melted and coats nuts, about 3 minutes.
Transfer to a bowl and serve warm, or cool and store in an airtight container at room temperature for up to 1 week.
Makes 1 1/2 cups.
Originally published in the December 2014 issue of Family Circle magazine.Buy Marcus's new book, Marcus Off Duty