- 2
Ingredients
- 1/2 C. extra-fine sugar
- 1/3 C. melted unsalted butter
- 2 T. corn syrup
- 3 tsp. vanilla extract
- 1-1/2 C. mixture of macadamias, pecans and unsalted jumbo cashews
- 1 tsp. ground cinnamon
- 1 tsp. ground coriander
- 1/2 tsp. nutmeg
- 1/4 tsp. allspice
- 1/4 tsp. chili powder
- 1/4 tsp. salt
- 1/8 tsp. black pepper
Preparation
Step 1
1. In a bowl combine sugar, butter, corn syrup and vanilla. Add nuts and stir to coat. Let sit about half an hour. The sugar mixture should thicken and coat the nuts heavily.
2. Meanwhile, combine all the spices in a small bowl. Set aside.
3. When ready to proceed, heat the oven to 325°F.
4. Pour nuts and all of sugar mixture into a baking sheet with a shallow lip (a jelly roll pan). Spread nuts into a single layer. Bake 5 minutes.
5. Leaning into oven to work, using a spatula to scrape sugar mixture pooled at edge, of pan back over nuts. Turn nuts over several times then spread into a single layer again. Close oven door and bake another 5 minutes. Repeat process two more times until the total baking time is 20 minutes. The sugar coating should thick, golden and glossy.
6. Remove pan from oven and immediately sprinkle spices over top of nuts. Quickly stir to blend well. Pour nuts onto a parchment-lined pan, again spreading into a single layer.
7. Allow to cool completely. Break up any large clumps of nuts before packaging. Mixture keep well for up to a week in a sealed container in a cool, dry place.