These nuts are so addictive, you’ll want to keep them for yourself.
Smoky nuts
Prepare as above, but omit vanilla and Tabasco. Add a dash (1/8 teaspoon/0.5 mL) liquid smoke to corn syrup. Stir in 1/2 teaspoon (2 mL) chili powder with salt.
Sweet 'n' spicy-hot nuts
1
PREP TIME
2 min
Makes
3 cups (750 mL)
* PLUS Cooking time: 5 minutes, Roasting Time: 20 minutes
Ingredients
- 1/4 cup corn syrup
- 1/2 tsp vanilla
- 1 tsp Tabasco sauce , or 3/4 tsp cayenne
- 3 cups mixed nuts
- 1 tsp salt
Instructions
- Preheat oven to 350F (180C). Line a rimmed baking sheet with foil. Brush or spray with vegetable oil. Stir corn syrup with vanilla and Tabasco in a large heavy-bottomed saucepan. Stir in nuts until coated. Cook, uncovered, over low heat. Stir occasionally. When mixture comes to a boil, about 5 minutes, carefully pour onto baking sheet. Spread out in a single layer. Roast, uncovered, in centre of 350F (180C) oven, 10 min., stirring halfway through. Cool nuts on pan, 5 min., then stir in salt. Break up nuts that are stuck together. Place in a bowl. Leave at room temperature up to 2 days or refrigerate in a sealed container several weeks.
Nutrition (per serving)
- Calories
- 220,
- Protein
- 5.3 g,
- Carbohydrates
- 11.7 g,
- Fat
- 18.4 g,
- Fibre
- 2.1 g,
FILED UNDER: appetizer
