Empty My Fridge
Texan BBQ Candied Nuts
Ingredientes
- Pecan1 ½ xícara
- Almond1 ½ xícara
- Cashew1 xícara
- Salt · flakes1 ½ colher de chá
- Butter25 g
- Sugar½ xícara
- Smoked paprika1 colher de chá
- Pimenta chipotle1 colher de chá
- Coriander seed · powder½ colher de chá
- Cumin · powder½ colher de chá
- Onion powder½ colher de chá
- Garlic powder½ colher de chá
- Black pepper½ colher de chá
- Cayenne pepper¼ colher de chá
Modo de preparo
- 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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