I am a fan of homemade gifts. When you are an adult, however, you don't get automatic points for making it yourself unless it's really frickin' good. These nuts are really frickin' good.
- 1 cup untoasted walnut halves
- 1 cup untoasted pecan halves
- 1 cup unsalted, dry roasted almonds
- 1 cup unsalted, dry roasted cashews
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/2 cup white sugar
- 1/4 cup water
- 1/2 tablespoon coconut oil
- 1/2 tablespoon olive oil
- Parchment paper
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
- Heat sugar, water, and oils in a small saucepan over medium heat, stirring often, until the coconut oil is melted. Cook for 1 minute and remove from heat. Slowly pour liquid over the bowl of nuts and stir to coat.
- Transfer nuts to the prepared baking sheet and spread into a single layer. (This is why it needs to be a rimmed sheet. No nuts overboard!)
- Bake nuts in the preheated oven for 15 minutes or so. Stir nuts often to ensure they are well-coated in the syrup. Bake until nuts are sticky and roasted. (They will smell amazing.)
- Remove from baking sheet into a bowl to cool. While the nuts are cooling, stir them every few minutes so they don’t harden together. (Unless you want nut balls. No judging here.)
I made four batches and packaged them up in 250 ml mason jars for my co-workers this Christmas. And, of course, I didn't give them to anyone they might kill. I had jars of red and green jelly beans for the allergy kids.
Recipe adapted from Chef John's Sweet, Salty, Spicy Party Nuts at allrecipes.com.