Joanne Weir Follow @ChefJoanneWeir

Moroccan Spiced Walnuts

Makes 2 cups


2 cups walnuts
1 1/2 tablespoons unsalted butter
2 teaspoons ras el hanout (see recipe below)
Large pinch cayenne
1 1/4 teaspoons kosher salt 
3 tablespoons light brown sugar
1 tablespoon water


Preheat an oven to 375F.  Place the walnuts on a baking sheet and toast in the oven for 5 minutes.

Over medium heat, in a saucepan, melt the butter. Add the ras el hanout, cayenne, salt, brown sugar and water. Stir until the sugar is melted, the mixture bubbles and looks foamy on top. Toss the warm walnuts with the butter mixture until thoroughly coated. Place in a single layer on an aluminum foil lined baking sheet. Bake in the oven for 5 minutes. With a spoon, toss the walnuts. Return to the oven for 5 minutes.

Remove from the oven and let cool completely. Break the walnuts if they have stuck together. 



3 teaspoon ground cinnamon
3 teaspoons ground cumin
3 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons ground ginger
2 teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon mace
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper  

Place all of the spices together in a bowl and mix together.

Makes a generous 1/3 cup.  Keep in an airtight container in a cool, dark place.