Empty My Fridge
Texan BBQ Candied Nuts
Zutaten
- Pecan1 ½ Tassen
- Almond1 ½ Tassen
- Cashew1 Tasse
- Salt · flakes1 ½ TL
- Butter25 g
- Sugar½ Tassen
- Smoked paprika1 TL
- Chipotle1 TL
- Coriander seed · powder½ TL
- Cumin · powder½ TL
- Onion powder½ TL
- Garlic powder½ TL
- Black pepper½ TL
- Cayenne pepper¼ TL
Zubereitung
- 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.
Zusammengefasst aus dem Video von RecipeTin Eats. Schau es dir für die Details an.
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