Prep 10 mins
Cook 25 mins
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.
- 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.
- 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.
- Store airtight at room temperature.
This didn't match my expectations, but they do taste good. They have a light coating of crispness & a mild lingering heat as you munch on them. The problems I encountered started with the cooking time. It took far longer in both stages. The stovetop portion was around 15 minutes to get it to a syrupy mix & in the oven the nuts were still swimming in liquid at 15 minutes. I stirred & cooked them around another 30 minutes (checking & stirring often). The glaze was very dark, almost to the point one would think they might be burnt. After cooling they still had a very greasy feel so I poured them onto paper towel lined cookie sheets and then blotted them from the top too. The spices don't jump out at all and I was looking for more flavor from the combination. All in all, they taste good, just not as spicy as I was after. Thank you for sharing your recipe! Made for the Let's P-A-R-T-Y event.