Recipe information
Yield
makes 1 cup
Ingredients
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1 tablespoon honey
1 cup walnuts halves
1/2 teaspoon kosher salt
Preparation
Step 1
Preheat the oven to 300°F.
Step 2
In a bowl, combine the cumin, cinnamon, and nutmeg and mix in the honey. Add the walnuts and toss to coat. Sprinkle with the salt. Pour the nuts onto a sheet pan covered in waxed paper and toast in the oven, stirring frequently, for approximately 10 minutes, until they are dark golden in color. Allow to cool completely before using or storing in a dry place for up to 2 weeks.
