It has been over 4 years since the original Selma Cafe closed.....quintessentially Ann Arbor, it was how I spent most ever Friday morning for 4 years...eating breakfast with strangers. I made many friends at Selma, still eat breakfast on Fridays with a handful of special ones, and it was how I got the recipe for these spiced nuts. One of the guest chefs (and often expediter) Dan Vernia was the chef for a while at an Ann Arbor restaurant called the Raven's Club, and I tasted these great nuts on a charcuterie plate he served me there once. Sadly, it's no longer on the menu, and he no longer works there, but he gave me the recipe.
Pecan/Nut Coating
1 t. salt
1/2 t. black pepper
1 t. Cholula hot sauce
1/2 t. cumin
1/4 t. cayenne
1/2 t. smoked paprika
1/4 t. thyme
1/3 c brown sugar
2 T. water
4 c. nuts
Preheat oven to 350F. Cover a cookie sheet with foil and spray with cooking spray.
Add all ingredients except nuts to a saute pan and heat until the sugar dissolved and mixture is bubbling and reduced until thick. Add nuts and mix. Pour nuts onto the cookie sheet and spread out evenly. Bake for 5-10 minutes until lightly browned.
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