Sweet Salty Spicy Nuts

Ingredients

• 1 cup Walnut Halves (shelled, halves)
• 1 cup Pecan Halves (shelled, halves)
• 1 cup Cashews (whole, unsalted)
• 1 cup Almonds (whole, unsalted)
• 1/2 cup Unsalted Butter (cut into cubes)
• 1 cup Granulated Sugar (white)
• 2 tablespoons Water
• 1 teaspoon Cayenne Pepper (adjust to heat preference)
• 1/4 teaspoon Ground Cumin
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Freshly Ground Black Pepper

Instructions

1. Season the nuts

   Place the walnut halves, pecan halves, cashews and almonds in a large metal bowl. Sprinkle cayenne pepper, ground cumin, salt and freshly ground black pepper over the nuts and toss until evenly coated.

   Time: PT5M

2. Make the butter syrup

   In a small saucepan combine butter, granulated sugar and water. Cook over medium heat, stirring, until the butter melts, the sugar dissolves and the mixture comes to a gentle boil. Once bubbling, let it boil for 1 minute then remove from heat.

   Time: PT5M

   Temperature: medium

3. Coat the nuts with syrup

   Slowly and carefully pour the hot syrup over the seasoned nuts. Using a large spatula, stir gently; the mixture will be thin at first but will quickly thicken and become glossy as it coats the nuts.

   Time: PT2M

4. Prepare the baking sheet

   Line a sheet pan with aluminum foil and lightly spray the foil with cooking spray. Transfer the coated nuts onto the pan, spreading them into a single layer; they may touch each other.

   Time: PT3M

5. First bake

   Place the pan in a pre‑heated 350°F oven and bake for exactly 10 minutes.

   Time: PT10M

   Temperature: 350°F

6. Stir on the hot pan

   Remove the pan and, using the spatula, toss the nuts directly on the pan for about 4–5 minutes. The hot syrup will thicken further and become sticky, coating the nuts more fully.

   Time: PT5M

7. Second bake

   Spread the nuts back into a single layer and return to the oven for a further 6 minutes, or until the nuts are golden‑brown and the glaze is set.

   Time: PT6M

   Temperature: 350°F

8. Cool and serve

   Remove the pan and let the nuts cool completely on the foil. As they cool they will become crisp and glossy. Transfer to a serving bowl or decorative container.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

3g

Carbohydrates

12g

Fat

10g

Fiber

2g