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Chile-Honey Roasted Nuts

Source: Food & Wine
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  5 Minutes
Total Time:  15 Minutes
  Makes about 4 cups (Serves 8)
3/4 cup sugar
1 1/2 teaspoons salt
3/4 cup honey
3/4 teaspoon cayenne pepper
1 pound unsalted roasted mixed nuts (about 4 cups)
Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment or wax paper. Lightly oil the parchment. In a bowl, combine the sugar with the salt.

In a large skillet, melt the honey with the cayenne. Add the nuts and stir to coat. Spread the nuts in a single layer on the baking sheet and bake for 10 minutes. Let the nuts cool slightly, then add them to the sugar-salt mixture and toss to coat. Discard the parchment and spread the nuts out on the baking sheet to cool completely, then transfer to a bowl and serve.


The nuts can be stored in an airtight container for up to 4 days.

Serving size =1/2 cup

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes about 4 cups (Serves 8)
Calories: 507
Sodium: 444mg
Fiber: 5g
Carbohydrates, Total: 59g
Protein: 10g
% Cal. from Fat: 51%
Fat. Total: 29g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Paul Reviewed: 12/26/2009
Requires a Rehearsal
I followed this recipe to a T and ended up with a congealed mass of tasty nuts. A couple of ingredients must act like a culinary Super Glue. Reheating in a microwave briefly helped some, but it eventually returns to a solid state. I would also suggest upping the cayenne to better balance the substantial degree of sweetness.
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