Sugar-And-Spice Candied Nuts |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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These nuts are good for a snack or great for a gift. Recipe can easily be doubled. Also these can be made using Splenda instead of sugar. The recipe comes from Gourmet magazine November 2005. Cooks Note: Candied nuts will keep in an airtight container at room temperature 1 week. Ingredients:
1 tablespoon unsalted butter |
1/4 cup sugar |
2 tablespoons light corn syrup |
1/2 teaspoon cinnamon |
1/2 teaspoon ginger |
1/4 teaspoon nutmeg, freshly grated |
1/4 teaspoon kosher salt (rounded) |
2 cups mixed nuts |
parchment paper |
butter, for greasing parchment paper |
Directions:
1. Put oven rack in middle position and preheat oven to 350 degrees; line a large baking sheet with parchment paper and lightly butter parchment.
2. Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat.
3. Add the nuts and cook, stirring constantly, 3 minutes.
4. Spread nuts in 1 layer on lined baking sheet, separating any clumps.
5. Bake, stirring nuts once with a heatproof rubber(Silicone)Spatula halfway throufh baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes.
6. Cool on baking sheet on a wire rack 45 minutes, then break into small clusters with your hands.
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