SNACKS - SWEET & SPICY NUTS

Makes 4 cups of nuts

1 cup whole almonds

1 cup whole peanuts

1 cup whole pecans

1 cup walnut halves

1 teaspoon cinnamon

½ teaspoon ground allspice

¼ teaspoon ground cardamom

½ teaspoon ground ginger

¼ teaspoon freshly ground black pepper

½ teaspoon cayenne pepper

½ teaspoon kosher salt

½ cup honey

½ cup light corn syrup

Preheat oven to 350F.  Line a rimmed baking sheet with parchment paper, then brush the top of the parchment paper with canola oil.

Combine almonds, peanuts, pecans, and walnuts in a medium bowl.

Combine cinnamon, allspice, cardamom, ginger, black pepper, cayenne pepper, and salt in a small bowl.  Mix well with a spoon, then pour the spice mixture over the nuts and toss together thoroughly.

Combine honey and corn syrup in a medium saucepan and place over low heat.  Stirring frequently, heat just until mixture is warm.  Pour the warm mixture over the nuts and toss together (it’s best to use your hands) until nuts are evenly coated.

Pour the nuts onto the prepared baking sheet and spread them into single layer.  Bake on center rack of oven for 15 to 20 minutes, or until nuts take on a rich mahogany color.  Let nuts cool completely.  At this point they will have formed a single, crispy layer in the baking sheet.  Break the nuts apart with your hands and store in an airtight container.  Store in a cool place, as heat will melt the syrup on the nuts and make them sticky. 

MY NOTE:  I like to add 1 cup whole cashews and ½ cup sesame seeds.

From Macrina Bakery & Cafe Cookbook by Leslie Mackie and Andrew Cleary