Chile-Honey Roasted Nuts
- Active Time 5m
- Total Time 15m
Makes about 4 cups (Serves 8)
WINE RECOMMENDATION: Stocky, crisp and refreshing, the 1993 Domain Carneros Blanc de Blancs Sparkling Wine from California will help you recover from the kick of cayenne spice.
- 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 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.
nutrition information per serving
507 calories; 29g total fat; 0mg cholesterol; 444mg sodium; 59g carbohydrates; 5g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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