Makes 4 cups
I use walnuts and pecans for this recipe but you can switch it up with any nuts you like. Great to as a snack or to use as a toping or inside baking goods. With the cayenne pepper there is a tiny kick to these.
Ingredients
1 cup honey
¼ cup butter
1 tsp ground cinnamon
¼ tsp cayenne pepper
2 cups walnuts
2 cups pecans
1 tsp cinnamon
4 tbsp sugar
1 tsp salt
Directions
Preheat oven to 375°F and line a large baking sheet with parchment paper
Place honey, butter cinnamon and cayenne pepper into a large saucepan on medium heat
Stir for four minutes then take off of heat and stir in nuts
Make sure nuts are nicely coated
Pour the nuts onto baking sheet making sure you spread them around as much as possible
Bake for 20 minutes but at ten minutes use as spatula to turn the nuts around
When time is up check that the nuts are a nice golden brown, if not let them bake until they are, just keep an eye on them as you don’t want to burn them
Once done, remove from oven and let cool for 15 minutes
In a small bowl, combine cinnamon, sugar and salt until well blended
Transfer the nuts to a large mixing bowl and add cinnamon sugar mixture
Using a slotted spoon mix the nuts really well
Lay the nuts on to a freshly parchment paper lined baking sheet and spread them out as much as possible
Allow them to fully cool until they are not sticky, depending on the temperature this should take between 1 – 3 hours
Store in an airtight container on the counter or in the fridge in summer months
Can be stored in freezer for six months
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