Sweet 'n' spicy-hot nuts
1
- Prep Time2 min
- Total Time2 min
- Makes3 cups (750 mL)
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 5.3g, Carbohydrates 11.7g, Fat 18.4g, Fibre 2.1g.
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.
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