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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Found this recipe in November 1996 Family Circle Magazine. I make these for gift baskets during the holidays, I used my Amber Maple syrup and found it was a great additon. The recipe says to allow to cool, but I'll bet you won't be able to resist a few warm from the oven, they are soooo doggone good. Ingredients:
2 teaspoons vegetable oil |
1/2 lb whole almond, blanched (1 1/2 cups) |
1/2 lb pecans (2 cups) |
1/2 lb peanuts, roasted unsalted (1 1/2 cups) |
1 1/4 teaspoons salt |
1 teaspoon ground coriander |
3/4 teaspoon ground black pepper |
1/4-1/2 teaspoon cayenne pepper (depending on your taste) |
1/4 cup maple syrup |
Directions:
1. Heat oven to 350 degrees.
2. Heat oil in large skillet (I use cast iron) over high heat. Add almonds; saute, stirring 2 to 3 minutes, until almonds begin to brown. Add pecans; saute 1 minute. Add peanuts; saute 1 minute more.
3. Lower heat to medium-high. Sprinkle nuts with salt, coriander, black pepper and cayenne pepper; toss to coat nuts.
4. Pour maple syrup over nuts, saute until syrup is evaporated and nuts are lightly caramelized, 1 minute. Spoon into 15 x 10 x 1 inch baking pan or cookie sheet.
5. Bake in 350 degree oven, tossing occasionally, for 30 minutes or until no longer sticky. Cool completely.
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