Thursday, May 17, 2012

Sweet and salty nuts


2 tablespoons Butter
  Coarse sea salt or kosher salt (about 1 tablespoon or 2 teaspoons salt
  Freshly ground black pepper (about 1/2 teaspoon)
  Coarse raw sugar
1 pound walnut pieces or pecan halves (about 4-1/2 cups)
1/2 cup granulated sugar
1/3 cup light-colored corn syrup


Preheat the oven to 325 degrees.

Butter a 15 x 10 x 1-inch baking pan and set aside.

Stir the granulated sugar, corn syrup, nuts, pepper, and salt together in a large bowl until they are mixed together well. Spread the nut mixture out in the already butter baking pan.

Bake in the oven for about 25 minutes, or until the nut mixtures has started to bubble and turned a golden brown color. Stir the mixture a few times while cooking. After it’s finished cooking remove it from the oven and sprinkle a generous amount of raw sugar over it. Toss the nuts to cook them completely with the raw sugar. Cool the nuts completely. Break the nut mixture into small pieces to serve.

These nuts can be stored in an airtight container at room temperature for two weeks. They can also be stored in the freezer for up to three months.

Makes about 20-24, ¼ cup servings. 


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