Spicy Maple Nuts
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
4 cups
- Serves:
- 12
ingredients
- 4 cups walnut halves, mixed nuts, almonds (can be salted nuts) or 4 cups pecan halves (can be salted nuts)
- 1⁄4 cup pure maple syrup
- 2 tablespoons unsalted butter
- 1 1⁄2 teaspoons chili powder
- 3⁄4 teaspoon salt (omit if using salted nuts)
- 1⁄2 teaspoon cayenne pepper
directions
- Preheat oven to 300F (150C). Line a baking sheet with foil. Lightly spray with non-stick cooking spray or lightly coat with vegetable oil.
- Place nuts in a large bowl.
- In a small saucepan over medium heat, stir syrup with butter, 1 tsp chili powder, salt (omit if using salted nuts), and 1/4 tsp cayenne until it bubbles.
- Immediately drizzle over nuts, stirring constantly until evenly coated.
- Spread nuts in a single layer on prepared baking sheet. Bake in center of.
- oven (this is important - if they are too close to the bottom of the oven they will burn!), stirring occasionally, until glazed, 20 - 25 minutes.
- Remove from oven. Sprinkle with remaining chili powder and cayenne and stir. Let cool on sheet, stirring occasionally.
- Nuts will keep well in an airtight container in the fridge for 5 days or in.
- the freezer up to two weeks. (from Chatelaine magazine December 2003).
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RECIPE SUBMITTED BY
Chef MB
colo spgs, CO
I'm a writer, chief cook and bottle washer, GS leader, hunter of bargains and all-around domestic goddess. I love trying new recipes, and my daughters refer to Alton Brown as "Mom's boyfriend." I read voraciously, to the detriment of the hypothetical cleanliness of my house. I think white chocolate should be illegal, since it's not chocolate.
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