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paige’s hot peppered candied walnuts
Great cocktail snack
Savory, hot and sweet…3 in 1
¼ c plus 2 T sugar
2 T unsalted butter
2 c raw walnut halves
1 t kosher salt
½ t ground cumin
1 t freshly ground pepper
¼ t cayenne pepper
Preheat oven to 350. Line a baking sheet with parchment paper.
Cook ¼ c of sugar over high heat until it turns a caramel color, 4-5 minutes. Add butter and stir until melted. Add the nuts and coat evenly with the mixture.
Place nuts on the prepared sheet and arrange in a single layer. Bake in oven and toss every 5 minutes, until they are toasted, about 15 minutes.
Remove and pour hot nuts into a bowl adding the spices and remaining sugar. Very quickly toss the nuts to coat them evenly.
Transfer to another baking sheet lined with parcshment and separate the nuts with a fork and allow to cool before serving.
2 c raw pecan halves
2 T unsalted butter, melted
1 T sugar
½ t ground cumin
½ t chili powder
¼ t red pepper flakes
1/8 t kosher salt
Preheat oven to 325 and line a baking sheet with parchment paper.
Place pecans in a large bowl and add melted butter. Toss until well coated. Mix the rest of the ingredients in a small bowl and sprinkle over pecans to coat evenly.
Arrange nuts in a single layer on the baking sheet. Bake, stirring occasionally, until lightly browned, about 20-25 minutes.
Remove and loosen the nuts with a metal spatula, set aside to cool.
