Refined American Cuisine by Chris, WebAdmin.

1/2 pound whole pecans

1/2 pound whole almonds

1/2 pound whole cashews

3 dried pineapple rings, cut into 1 inch pieces

salt and sugar to taste In a large skillet over medium-high heat, melt the butter. Add the cayenne, cajun seasoning, cumin and sugar and stir until the butter begins to foam.

Immediately add the pecans, almonds and cashews, stirring or tossing constantly for about 3 minutes or until the nuts are well toasted and lightly coloured.

Pour the nuts into a wire rack placed over a baking sheet. Let cool to room temperature.

Transfer the nuts to a mixing bowl and toss them with the dried pineapple pieces. Season to taste with salt and sugar.

Store in an airtight container until ready to serve.

Don't miss Patrick O'Connell's first cookbook, The Inn at Little Washington Cookbook: A Consuming Passion.

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