SUGAR-AND-SPICE CANDIED NUTS

Sugar-And-Spice Candied Nuts image

These nuts are good for a snack or great for a gift. Recipe can easily be doubled. Also these can be made using Splenda instead of sugar. The recipe comes from Gourmet magazine November 2005. Cooks Note: Candied nuts will keep in an airtight container at room temperature 1 week.

Provided by Barb G.

Time 1h15m

Yield 2 1/2 cups

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter
1/4 cup sugar
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon kosher salt (rounded)
2 cups mixed nuts
parchment paper
butter, for greasing parchment paper

Steps:

Put oven rack in middle position and preheat oven to 350 degrees; line a large baking sheet with parchment paper and lightly butter parchment.
Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat.
Add the nuts and cook, stirring constantly, 3 minutes.
Spread nuts in 1 layer on lined baking sheet, separating any clumps.
Bake, stirring nuts once with a heatproof rubber(Silicone)Spatula halfway throufh baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes.
Cool on baking sheet on a wire rack 45 minutes, then break into small clusters with your hands.

Nutrition Facts : Calories 822.7, Fat 61.1, SaturatedFat 10.6, Cholesterol 12.2, Sodium 919.6, Carbohydrate 62.1, Fiber 10.2, Sugar 29.9, Protein 19.1