Candied Cocktail Nuts
I call them nibble nuts, perfect with drinks, cheese boards...just about with anything.
Servings: 4 servings
Ingredients
- 1/2 pound Mixed Nuts-pecans, cashews, almonds 1.5 cups approximately, unsalted
- 2-3 sprigs fresh thyme or rosemary
- 1 tablespoon unsalted butter
- 1 tablespoon maple syrup
- 1 teaspoon brown sugar
- 1 teaspoon fleur de sel or sub 1/2 teaspoon fine sea salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon cayenne
Instructions
- Adapted from Everyday with Dorie
- Place rack in the middle of the oven and preheat to 350 degrees.
- Spread nuts on a sheet lined with parchment or a silicone mat. Scatter thyme over nuts and roast for 5 minutes.
- While nuts are roasting, place remaining ingredients in a medium saucepan and cook over medium heat stirring, until butter has melted and the mixture is smooth.
- Add warm nuts to pan and continue to cook and stir for 2-3 minutes until well coated by the sauce.
- Return nuts to baking pan, making sure to spread the nuts out. No clumps, please.
- Bake for 10 minutes, stirring the nuts midway through. If they seem a little too light, continue to bake for another couple of minutes.
- Take pan out and let the nuts cool completely. Sprinkle with additional Fleur de Sel.
Notes
Nuts will keep about a week in an airtight container. If they seem a little sticky, pop them back in a 350-degree oven for a couple of minutes.