I found this great recipe in one of my many Rachael Ray cookbooks. I made a huge batch for my husbands teacher's Christmas party and they were a huge hit! I love all the great spices in this recipe!
2 cups walnut halves
1 cup peeled hazelnuts
1 cup whole unsalted cashews
1 cup whole pecan halves
3 tablespoons butter
1 teaspoon ground anise
1 teaspoon ground cinnamon
1 teaspoon coarse black pepper
1/2 teaspoon freshly grated nutmeg, eyeball it
1 cup smoked almonds (recommended: Diamond Smokehouse Almonds)
**Heat a large skillet and cook nuts over moderate heat 7 to 8 minutes until golden and well toasted~your nose will know when they are done. Transfer nuts to a plate and return pan to stove top. Add butter to the pan in small pieces. Melt butter and spice it with anise, cinnamon, pepper, and nutmeg. Let butter infuse a minute then pour over nuts. Turn off heat. Add smoked nuts to the skillet and turn to combine evenly with butter.
Yields about 6 cups.
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