Ingredients
- 1/4 cup (packed) dark brown sugar
- 1 scant teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoon swater
- 1 tablespoon light corn syrup
- \1 1/2 cup sraw unsalted nuts (I use equal parts cashews and pecans, but you can use any combination of cashews, pecans, and almonds)
Instructions
- Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
- In a large bowl, mix the sugar, salt, cinnamon, ginger, nutmeg, cayenne pepper (if using), water, and corn syrup.
- Add the nuts and toss with spice mixture until evenly coated.
- Transfer the nuts to the prepared baking sheet and arrange in a single layer, making sure the syrupy spice mixture is evenly distributed.
- Bake for 35 to 45 minutes, stirring once halfway through, until the nuts are caramelized and lightly toasted. (To check for doneness, take a few nuts out of the oven and set them on a cool surface for a few minutes; if done, they will be dry to the touch.) Carefully slide or lift the parchment and nuts off of the hot baking sheet and onto a countertop; let cool completely.
- Break up the nuts with your hands.
- Store in an airtight container in a cool, dark place for up to one week.
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