Adapted from
The Sweet Life in Paris
Glazing the nuts with spices and adding a touch of sweetness, makes this the perfect nibble before dinner with an aperitif. I melt the butter in a large bowl, so I can do all the mixing in that bowl, making one less thing for me to wash as well.
Note that the salt is added after the nuts are stirred, so it doesn’t dissolve. And be sure to use coarse salt, which has an appealing, crunchy texture and more delicate flavor than ordinary table salt.
Note: I usually make these with cayenne pepper, although occasionally I've gotten a message from someone saying that they were a bit too spicy for their tastes. You can use a milder red pepper powder such as ancho chile, chipotle, pimente d'Espelette, or paprika, smoked or sweet. Or you can dial the cayenne pepper down to 1/4 or 1/2 teaspoon according to your tastes, although I use the full-on amount noted in the recipe when I make this and haven't had anyone tell me they were too spicy.