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Categories:
cashews pecans almonds turbinado sugar kosher salt rosemary cayenne pepper paprika honey molasses orange zest
Viewed: 76 - Published at: 6 years agoIngredients
- 1 12 cups cashews
- 1 12 cups pecans
- 1 cup almonds
- 3 tablespoons turbinado sugar, divided (use what you have)
- 2 teaspoons kosher salt, divided (sea salt is good, use quantity to taste)
- 2 teaspoons rosemary, chopped (other savories to taste)
- 12 teaspoon cayenne pepper (I use more)
- 12 teaspoon paprika (I use more)
- 1 tablespoon honey
- 1 tablespoon molasses
- 1 teaspoon orange zest
Method
- Read the description, all of it.
- Make choices to suit you.
- Preheat oven to 325.
- Put silpat on a baking sheet or line it with parchment.
- Combine the nuts in a bowl.
- In the largest bowl that will go in the microwave, just heat the honey, molasses and zest, maybe 10-20 seconds.
- Stir in the rosemary, cayenne, and paprika.
- ALTERNATIVELY just heat it all in a large enough pot to stir in all the nuts.
- Mix in the nuts covering with all that goodness.
- Spread the nuts on your prepared baking sheet.
- Sprinkle the sugar, evenly over the top.
- Sprinkle half the salt.
- Bake in the center of the oven for 30-35 minutes or until lightly browned -- that sugar will caramelize.
- Right after you take them out of the oven, sprinkle the 2nd half of the salt.
- Let cool, completely, about an hour.
- Break nuts apart and serve or place in an airtight container.
