Empty My Fridge
Texan BBQ Candied Nuts
Ingredientes
- Pecan1 ½ tazas
- Almond1 ½ tazas
- Cashew1 taza
- Salt · flakes1 ½ cdtas.
- Butter25 g
- Sugar½ tazas
- Smoked paprika1 cdta.
- Chipotle pepper1 cdta.
- Coriander seed · powder½ cdtas.
- Cumin · powder½ cdtas.
- Onion powder½ cdtas.
- Garlic powder½ cdtas.
- Black pepper½ cdtas.
- Cayenne pepper¼ cdtas.
Preparación
- 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.
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