Let's Get Cooking: This nutty combo is a tasty snack

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Tom Butkovich

This week’s feature recipe comes from Henrietta D. who brought it as a snack food  to go along with the appetizers for a New Year’s Day gathering we both attended. It’s sweet and savoury, and depending on how much cayenne pepper she uses, it also has a bit of a kick to it. The thing to be careful about with this recipe is not to burn it. Watch it carefully; stir at the six minute mark and remove from oven after 12 minutes.

Now, let’s get cooking!

Sweet and Savoury Nutty Snack

Ingredients

• 1 tablespoon unsalted butter plus additional for greasing parchment

• ¼ cup sugar

• 2 tablespoons light corn syrup

• 1/2 teaspoon cinnamon

• ¼ tsp of cayenne pepper (or you may prefer 1/2 teaspoon ground ginger)

• ¼ teaspoon freshly grated nutmeg

• 1 teaspoon kosher salt

• 2 cups mixed nuts

• Special equipment: parchment paper

Method

Put oven rack in middle position and preheat oven to 350°F. 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 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 through baking (keep nuts in 1 layer), until golden and bubbling, 12 minutes. Cool on baking sheet on a rack 45 minutes; then break into small clusters with your hands.

Now, let’s get cooking!

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