Prep 15 mins
Cook 1 hr
These nuts are good for a snack or great for a gift. Recipe can easily be doubled. Also these can be made using Splenda instead of sugar. The recipe comes from Gourmet magazine November 2005. Cooks Note: Candied nuts will keep in an airtight container at room temperature 1 week.
- Put oven rack in middle position and preheat oven to 350 degrees; line a large baking sheet with parchment paper and lightly butter parchment.
- Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat.
- Add the nuts and cook, stirring constantly, 3 minutes.
- Spread nuts in 1 layer on lined baking sheet, separating any clumps.
- Bake, stirring nuts once with a heatproof rubber(Silicone)Spatula halfway throufh baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes.
- Cool on baking sheet on a wire rack 45 minutes, then break into small clusters with your hands.
So Good and So addictive! I am having trouble staying away from them. May have to hide them. Made as written and no troubles except staying away from them.
I changed up the spices (http://msfishfood.blogspot.com/) and used a silicone mat instead of parchment paper. I did have a bit of trouble cooking the whole mixture on the burner for three minutes because the nuts soaked up all of the mixture. It cooked in the oven alright, no burning and it was easy to transfer the silicone mat to the wire rack then to curl up to transfer the nuts to a zip-lock bag till the get eaten. Hardest part was waiting 45 minutes for the nuts to cool before I could eat some! I'll be making these again and experimenting with the flavors!
I didn't have corn syrup so I used agave syrup. In the oven the butter/sugar coating melted off onto the parchment and started burning. I pulled it out of the oven with several minutes left to go but some of the burning damage was already done. Maybe it was the agave?