Sweet and Salty Nuts

niedziela, 26 stycznia 2014

Sweet and Salty Nuts

Time: 35 mins


  • 2 tablespoons butter
  • 1 lb pecan halves or 1 lb walnut pieces (4 1/2 cups)
  • 1/2 cup granulated sugar
  • 1/3 cup white corn syrup
  • 2 teaspoons coarse sea salt or 2 teaspoons kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • coarse raw sugar


  • 1 Preheat oven to 325 degrees, usung about 2 tablespoons butter, generously butter a 15x10x1-inch baking pan,set aside.
  • 2 In a large bowl stir together the nuts, grandulated sugar, corn syrup, salt, and pepper until well combined; spread in prepared pan.
  • 3 Bake for 25 minutes or until golden and bubbly, stirring once or twice; remove from oven; sprinkle generously with raw sugar; toss to coat.
  • 4 Transfer mixture to a large piece of foil (Release foil works great), cool completly about 30 minutes; break apart to serve.
  • 5 Store nuts in an airtight container at room temperature for up to 2 weeks or in freezer container in freezer up to 3 months.

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