Sweet And Hot Candied Nuts
- Nonstick vegetable oil spray
- scant 1/2 cup light corn syrup
- 2 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 3/4 teaspoon freshly ground black pepper
- 4 cups nuts I use pecans and almonds
- Preheat oven to 325. Place large piece of foil on work surface. Spray baking sheet with nonstick spray. Combine corn syrup and all the spices in a large bowl. Stir well. Add nuts and stir gently to coat well. Transfer to baking sheet.
- Bake nuts for about 22 minutes, stirring and rotating the pan about 1/2 way through. Bake until nuts are deep golden. Transfer to foil. Working quickly separate nuts with a fork. Cool completely. Store in airtight containers at room temperature. Can be stored up to 3 weeks.
vegetable oil spray, light corn syrup, sugar, kosher salt, ground cumin, cayenne pepper, ground cinnamon, freshly ground black pepper, nuts i
Taken from www.epicurious.com/recipes/member/views/sweet-and-hot-candied-nuts-50012854 (may not work)