Sweet and Spicy Nuts Recipe : Season 5, Ep. 4 - Chef Julie Yoon

Ingredients

• 1 cup Almonds (whole, raw, unsalted, not roasted)
• 0.5 cup Walnut Halves (raw, unsalted, larger pieces preferred)
• 0.5 cup Cashews (raw, unsalted, whole)
• 2 tablespoons Unsalted Butter (softened, can use salted butter as in video)
• 0.5 cup Light Brown Sugar (firmly packed)
• 1 tablespoon Water
• 0.25 teaspoon Fine Salt (kosher or fine sea salt)
• 0.25 teaspoon Cayenne Pepper (adjust to taste; can use 1/8 tsp for milder heat)
• 2 teaspoons Fresh Thyme (finely chopped)
• as needed Non‑Stick Cooking Spray (for lining sheet pan)

Instructions

1. Toast the nuts

   Add the almonds, walnut halves, and cashews to a dry skillet over medium heat. Stir constantly for about 8 minutes until the nuts are fragrant, lightly browned, and have a crunchy‑brittle texture.

   Time: PT8M

2. Prepare the glaze

   In the same skillet, melt the butter. Add the packed brown sugar, water, fine salt, and cayenne pepper. Cook over medium heat, stirring, for about 2 minutes until the sugar dissolves and the mixture becomes glossy and bubbly.

   Time: PT2M

3. Coat the nuts

   Return the toasted nuts to the skillet and toss to coat evenly with the glaze. Sprinkle the chopped fresh thyme over the nuts and stir for another 1 minute until everything is well combined and the nuts look amber‑glazed.

   Time: PT1M

4. Spread for cooling

   Line a half‑sheet pan with aluminum foil and lightly spray with non‑stick cooking spray. Transfer the glazed nuts onto the pan, spreading them in a single layer so they stay separate.

   Time: PT1M

5. Cool and serve

   Allow the nuts to cool completely (about 15 minutes). Once hardened, break any clusters and serve in small bowls or parchment cones.

   Time: PT15M

Nutrition Facts

Calories

298

Protein

6 g

Carbohydrates

20 g

Fat

20 g

Fiber

3 g