My husband loves his nuts.
Let me rephrase that. Ken just loves nuts – all types of nuts. And I’m not speaking of people, although he DID marry me.
When he comes home at night, Ken grabs a handful of nuts to tide him over until we have dinner. (Which is usually seconds away.)
The nuts may be roasted and salted, dry toasted, or even raw, in a pinch. It doesn’t matter. Ken loves them all.
When he saw me getting out big bags of nuts and tossing some into a roasting pan he was very interested. And it was a great and easy experiment.
Much faster than the Mall Nuts I blogged about a few months ago. They required lots of boiling time and then produced a result that was a dentist’s delight – filling crackers.
I was excited to see how easy and addictive these are. I got the inspiration from a magazine, but used only the directions, not the ingredients. The original recipe called for maple syrup, oregano and chilli pepper. No thanks.
I did use some maple syrup, but didn’t want the maple to be a dominant flavor. And I wanted more holiday spices. You could easily double the cinnamon, if you love that spice like we do. I actually made a second batch of these the day after I made the first so I could play with the ingredients and see how much flexibility there is. Turns out, there’s a lot of play with this.
Ingredients for Glazed Nuts
2 cups each: Raw walnuts, almonds and pecans
2 TBS maple syrup or agave nectar (I suspect honey would be great too.)
2 TBS light corn syrup
2 TBS canola oil
1 TBS cinnamon
Optional: 1/2 tsp each: nutmeg, ginger, cloves
Preheat oven to 350 degrees F.
Place a piece of parchment paper in a large bar sheet or roasting pan.
Toss in the nuts.
In a small bowl, whisk the rest of the ingredients and spices together.
Pour it over the nuts and stir to coat them all.
Bake 15 – 18 minutes.
Stir again when you pull them out of the oven and then again in about 10 minutes to keep them from clumping.
If you didn’t use the parchment paper, turn these out onto waxed paper as they cool.
They will crisp up as they cool, so don’t fret if the nuts are soft as soon as they come out of the oven. (Don’t ask how I know this!)
Enjoy and share with the nut-crazed people in your life. Just don’t serve them in cups and call them “nut cups.” My nutty sons say this isn’t “PC”.