Candied Nuts

• 5 ounces (142g) nuts such as honey-roasted peanuts, slivered almonds, or whole blanched hazelnuts
• 2 tablespoons (34g) light corn syrup
• Coarse salt

1. Heat the oven to 350F or 325F on convection.
2. Line a baking sheet with a Silpat or parchment.
3. Toss the nuts with the corn syrup and a big pinch of salt, making sure all the nuts are coated.
4. Spread out on the Silpat.
5. Bake, tossing and stirring often with a rubber spatula, until the nuts are golden, about 15 minutes.
6. Let cool completely and store in an airtight container for up to 1 week.

nuts, corn syrup, salt

Taken from www.epicurious.com/recipes/food/views/candied-nuts-376860 (may not work)