Sweet and Spicy Mixed Nuts |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 16 |
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These are the best of all the recipes I have tried. A couple tips after the first review that I didn't bother to write. Don't pour the nuts onto a cookie sheet. Use a slotted spoon and leave the extra sauce in the pan. Use the times suggested, otherwise you will get burnt nuts, not tasty. You may reduce the amount of butter slightly depending on the nuts you use. I use whatever nuts I have on hand. This is a recipe that is sweet to the tongue, then lets out a long slow heat. A beautiful balance. Hope you will try and enjoy. Ingredients:
3/4 cup unsalted butter |
3/4 cup packed dark brown sugar |
6 tablespoons water |
1 1/2 teaspoons salt |
1 tablespoon chinese five spice powder |
1 teaspoon cumin |
1/2 teaspoon black pepper |
1/2 teaspoon cayenne pepper |
2 cups pecan halves |
2 cups whole natural cashews |
2 cups walnut halves |
Directions:
1. Preheat oven to 350 degrees. Butter 2 rimmed baking sheets. Melt 3/4 sup butter in large non-stick skillet over medium heat. Add sugar, 6 tableshppons water, salt, and spices; stir until sugar dissolves.
2. Add all nuts; stir. Cook until liguid thickens and coats nuts, stirring often, about 4 minutes. Divide nuts and syrup between sheets; spread in single layer. Bake until glaze is golden and crisp, stirring often, about 15 minutes. Cool on sheets.
3. Store airtight at room temperature.
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