- 6 tablespoons unsalted butter
- 2 cups walnut halves
- 6 tablespoons packed light brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
Melt the butter in a large skillet over medium-high heat. Add the walnuts and cook, stirring, until golden brown and toasted, 3 minutes. Add the sugar and cook, stirring, for 2minutes. Add the spice and stir to coat. Transfer to a piece of waxed paper to cool.
The walnuts can be stored in an airtight container for up to 2 weeks.
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