It sounds like a great recipe and putting them in a jar with instructions to warm before serving is a good idea.
Here's the recipe I use every year for part of my Christmas plates for friends and neighbors. They don't last very long.

Spiced Nuts - Emeril's recipe
1/2 tesp ground cumin
1/2 tesp cayenne pepper
1/2 tesp ground cinnamon
4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts and almonds
4 tbsp unsalted butter
6 tbsp brown sugar
1 tsp salt
Mix spices and reserve.
Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 mins. Add the butter and cook stirring, until the nuts begin to darken, about 1 min. Add the spices, the sugar, 1 tbsp water and the salt and cook, stirring, until the sauce thickens and the nuts are glazed about 5 mins.
Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 mins. Store in a airtight container.

Makes 4 cups

Linda P

Woodie, I make those Union Square bar nuts all the time and warm or not, they're wonderful.

They've never lasted long enought to have to store them in the fridge - I never even thought of that, but I've made them and still eaten thema few days later...

Just be sure to use fresh rosemary. I've had to do with dried and it just isn't the same.

Stacy

Thanks Linda and Stacy!

Those sound so good and I have so many cans of nuts left unopened from Thanksgiving. Wish I had Rosemary in the house for tonight! Might have to go out again - stores are mobbed today:(

I made Black Peppered Almonds for munchies during the football game on TG day and they were very good.

BLACK PEPPER ALMONDS

Butter for foil
* ¼ cup unsalted butter
* ¾ cup brown sugar
* 4 teaspoons water
* 4 cups (1 pound) whole almonds, skins on
* 1 tablespoon black pepper (freshly ground pepper for up-front pepper heat, commercially ground pepper for background bite)
* 2 teaspoons table salt

Preheat oven to 300F. Line one or two rimmed baking sheets with lightly buttered foil.

Melt the butter in a large, deep skillet on medium heat. Add the brown sugar and water, then stir until the sugar dissolves. Stir in the almonds, pepper and salt. Cook at a fast bubble for about 5 minutes, stirring often.

Spread nuts in a single layer on the baking sheet(s). Bake for 30 minutes or until the nuts turn a deep golden brown. Remove from the oven and let cool a bit, then separate the nuts into individual pieces. Keep separating the nuts until theyÂre fully cooled and dried. If nuts are sticky, store in frig.

Michelle

maggie, they are amazing - I just buy salted mixed nuts at the wholesale club and then leave the salt out of the "seasoning" part. They are great warm on a nice cold night, but we also had them sitting out to munch on before Thanksgiving dinner. I took them to my 25 year class reunion, everywhere I take them everyone loves them and wants the recipe.

i know, I just got back from the store - still on a quest for lights - now outside...sigh. We have had the big C9 colored lights, but Scott is not showing any enthusiasm for putting them up. So I am trying to find something different for this year that I can do myself....grumble grumble grumble.

Stacy

These are awesome! Sent dh out for rosemary last night (he was so annoyed because I had him take out the rosemary "bush" we had because I thought it was too woody - lol.

My sister came over and we had these with a few Blue Moons:) I would never had tried them if people I "know" didn't recommend them! Thank you! Funny too because I only started liking Rosemary in the last few years. Oh - and I covered and forgot to put in the fridge and have been snacking on them today - still good.

Sour Cream Walnuts are next on my list.

Stacy, any luck with the lights - not a good day to be putting them up...? I have the opposite problem - my house lights up the whole block - LOL - he can't stop himself - I crack up when my neighbors ever so politely ask "um did you add more lights this year?".

Thanks for the recipe, Michelle, I just love all kind of nuts but especially when they're spiced up a bit!

My favorite old recipe was with rosemary and worcestershire but I lost it, so I'm trying some new ones out.

Woodie they sound awesome! Thanks for the recipe and the tip about the salt Stacy. Ladies how spicy are they?

Clive is a nut for nuts but a wimp when it comes to spicy....as in hot.

well, Maggie, my cheeks are burning from being outside. I resorted to the small white - as everyone does - and since I am such a rebel, this is a huge thing for me :-). I love the look but hate doing the same thing everyone does.

I've been out putting them up most of the day while Will played with neighbor kids in the 4 inches of snow we got last night.

Sharon, I've been making them regularly for the past year - I think I posted about them last holiday season...they are easily "spice adjustable". As is, the recipe is not too spicy, I'd say. Just a little kick - or if you get a little pocket of spice - like in a walnut, you might get a little kick - lol. But you could take some out for the wimp, and then add a bit more spice for you normal folks - hee hee.

HEY, I even took a photo at Thanksgiving - lol.

Wish you could smell em.

Stacy

Woodie, they sound great to me! I'm going to make them for our girls holiday get together at my house on Thursday. Our group is about 12, so this will be great while we sip our beer and wine. The rest of the evening is being catered and paid for by a friend. Nice gift to me! All I have to do is tidy up a bit.