Updated Nov 24, 2014Chatelaine
- Preheat oven to 300F (150C). Line a baking sheet with foil. Lightly spray with non-stick cooking spray or lightly coat with vegetable oil. Place nuts in a large bowl. In a small saucepan over medium heat, stir syrup with butter, 1 tsp (5 mL) chili powder, salt and 1/4 tsp (1 mL) cayenne until it bubbles, 2 minutes. Immediately drizzle over nuts, stirring constantly until evenly coated. Spread out nuts in a single layer on prepared baking sheet. Bake in centre of preheated 300F (150C) oven, stirring occasionally, until glazed, 20 to 25 minutes. Remove from oven. Sprinkle with remaining chili powder and cayenne and stir. Let cool on sheet, stirring occasionally. Serve in a bowl. Nuts will keep well in an airtight container in the refrigerator 5 days or in the freezer up to 2 weeks. Nuts start to lose flavour after a couple of weeks.
To give nuts a sophisticated flair, roast with maple syrup and dried spices.