Empty My Fridge
Texan BBQ Candied Nuts
Ingredients
- Pecan1 ½ cups
- Almond1 ½ cups
- Cashew1 cup
- Salt · flakes1 ½ tsp
- Butter25 g
- Sugar½ cups
- Smoked paprika1 tsp
- Chipotle pepper1 tsp
- Coriander seed · powder½ tsp
- Cumin · powder½ tsp
- Onion powder½ tsp
- Garlic powder½ tsp
- Black pepper½ tsp
- Cayenne pepper¼ tsp
Instructions
- Preheat the oven to 350°F (180°C), or 160°C fan-forced. Line a large tray with foil, then baking paper.
- Put the nuts in a large bowl.
- Melt the butter in a small saucepan over medium heat. When mostly melted, add the rest of the coating ingredients. Once it simmers, lower the heat to medium-low and simmer gently for 2 minutes, stirring often so it does not catch.
- Pour the coating over the nuts and toss well with a spatula for about 30 seconds. The coating should be thick and coat the nuts, with no runny caramel pooling in the bowl.
- Spread the nuts on the tray and bake for 20 minutes, tossing well halfway through, until deep golden. Hardly any liquid coating should remain on the tray.
- Cool undisturbed on the tray for 10 minutes, then break up the nuts while still warm. Leave to cool completely on the tray, about 30 minutes, until the coating hardens.
Summarized from RecipeTin Eats's video. Watch it for the details.
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