Sweet, Salty, Spicy Party Nuts
This nut spice blend is made with a much easier technique than the stovetop pan method. You'll get beautiful, perfectly frosted nuts roasted evenly, with no bitter burned spots.
This nut spice blend is made with a much easier technique than the stovetop pan method. You'll get beautiful, perfectly frosted nuts roasted evenly, with no bitter burned spots.
OMG, these are delicious and they're not even cold yet! I followed the recipe exactly, but have had to really watch them in my fan oven! I had to pull them out well before the first ten minutes was up because they were threatening to burn, so turned the oven down (to 125 degrees C) for the final six minutes. I would recommend that, if you have a fan oven, lower the heat proportionately. And watch them closely whatever oven you're using! I would also suggest that you take them off the foil whilst they're still warm and sticky. Seems to me they'd be murder to break off if they were left on the foil to get cold. For my taste, they're not quite spicy enough (although they may become more spicy when they're cold)! I think there's plenty of cumin, but next time I think I'll heap the quarter teaspoon of cayenne pepper and use a little less sugar - perhaps 3/4 of the half cup. That's just me though - I love spicy but am not so keen on too sweet! Otherwise, these come highly recommended by me! Thank you so much for sharing, Chef John!Read More
These were ok but could be alot better. I didn't read any of the reviews first so didn't see that you should NOT let the nuts cool in the pan. So I did let them cool in the pan and they turned into a solid block of nuts!I had to literally pry/hack them apart and then try to peel off the foil bit by bit. A total disaster. I then just reheated them in the pan to soften them and was able to get most of them out but it wasn't easy. So be SURE to put them in a bowl as soon as you take them out of the oven. Secondly there's just not enough spice. I added a little more of everything and they still tasted way too mild. If I made these again, I would put double the spices and salt (if not more) and add garlic powder. 1/4 tsp? That's just not enough. You can heat the butter and sugar mix in the microwave instead of on the stove. I would also add the spices to the butter next time instead of on the dry nuts so it blends better. I liked the fact that these were not too sweet.Read More
OMG, these are delicious and they're not even cold yet! I followed the recipe exactly, but have had to really watch them in my fan oven! I had to pull them out well before the first ten minutes was up because they were threatening to burn, so turned the oven down (to 125 degrees C) for the final six minutes. I would recommend that, if you have a fan oven, lower the heat proportionately. And watch them closely whatever oven you're using! I would also suggest that you take them off the foil whilst they're still warm and sticky. Seems to me they'd be murder to break off if they were left on the foil to get cold. For my taste, they're not quite spicy enough (although they may become more spicy when they're cold)! I think there's plenty of cumin, but next time I think I'll heap the quarter teaspoon of cayenne pepper and use a little less sugar - perhaps 3/4 of the half cup. That's just me though - I love spicy but am not so keen on too sweet! Otherwise, these come highly recommended by me! Thank you so much for sharing, Chef John!
These are delicious! I followed the recipe to the letter, except that I bought a big jug of deluxe mixed nuts that contained pecans, hazelnuts, almonds, cashews and Brazil nuts and measured out four cups of that since this recipe called for 1 cup of 4 different types of nuts. They turned out really well, and are so easy to make. I'm giving them as gifts and will have to make at least another batch, if not more.
These nuts are really good. Next time I will add a little more cayenne pepper as I like them with a little more kick. However if giving these as a gift or serving them for friends the spice is just right. P.S. If you have any kind of juvenile sense of humor, watch the video (I used to teach Jr. High, I can't help it).
Love, love love these. Very addictive. I did change the prep a little as I couldn't see how the spices would evenly distribute if applied directly to the nuts, so I stirred them into the butter mixture before I put it on the nuts and mixed. I also made sure I loosened them from the foil and broke them apart while they were done and still warm. Have made several times and will make them again. Thanks for the post.
These were ok but could be alot better. I didn't read any of the reviews first so didn't see that you should NOT let the nuts cool in the pan. So I did let them cool in the pan and they turned into a solid block of nuts!I had to literally pry/hack them apart and then try to peel off the foil bit by bit. A total disaster. I then just reheated them in the pan to soften them and was able to get most of them out but it wasn't easy. So be SURE to put them in a bowl as soon as you take them out of the oven. Secondly there's just not enough spice. I added a little more of everything and they still tasted way too mild. If I made these again, I would put double the spices and salt (if not more) and add garlic powder. 1/4 tsp? That's just not enough. You can heat the butter and sugar mix in the microwave instead of on the stove. I would also add the spices to the butter next time instead of on the dry nuts so it blends better. I liked the fact that these were not too sweet.
I made three batches, the first as the recipe states, the second I made Cajun spiced, the third I made Chipotle spiced and put some dashes of Worcestershire and Hot sauce in the sugar mixture...boy did that add a nice flavor. This is one of the easiest spiced nuts recipe I've ever made...get creative with it and add whatever spices you like.
Yummy! Made this twice over the holidays, and everyone loved them. First batch used almonds and walnuts (still 4 cups total) with smoked paprika instead of cayenne (only because I'd never used smoked paprika, and wasn't sure how much heat it had already). They were really good ... my husband's first comment was "tastes like bacon" ! Second batch used cashews and almonds, with all seasonings as listed, plus a teaspoon of smoked paprika. We liked this batch even more, and can't stop eating them! For the people that mentioned them "sticking together", I suggest you missed watching the video, which explains that when you take them out of the oven to stir, it's a thorough 3 or 4 minute process ... not a quick stir like when you're making party mix. After that cooling and stirring, I had no sugar/spice mixture left on the parchment sheet I used, meaning it was all adhered to the nuts as it should be. After the final baking and cooling, every nut was perfectly coated and separate as they should be. Great recipe!
DO NOT LET THESE COOL ON THE FOIL!! These nuts taste great, but the are really hard to get off if you let them cool on the foil, even if they are well separated. Parchment paper may also be the way to go, as another reviewer suggested. Other than that, these are easy to make and tasty, so I'll probably make them again. I might reduce the salt next time and mix them with pretzels before serving
We loved these nuts. If you had problems breaking them up, try separating them a little more before they go back in for the last six minutes. As Chef John stated in his video, you could use any varieties of spices. Since cumin isn't my favorite, I used a specialty mix of Cajun spices gifted to me by my friend ~Lissa~. I might try adding the spices to the butter/sugar mixture to see if it will more evenly coat the nuts and then the salt at the end. These would make a very nice hostess gift as stated by other reviewers. I would also perhaps like some snipped rosemary added to these. Thanks for this recipe! Yum!
Excellent, easy & delicious treat! Making second batch for holidays (& may take some to the movies!) to share with friends. Recommend using Silpat type baking sheet liners- no problems with sticking & cleans up easily. Bought nuts in large bags at Costco, or could buy in bulk (if fresh?)- enjoy!
These are very, very good and simple to put together. I get asked for the recipe every time I bring them to a gathering. Occasionally I use brown sugar instead of white sugar and sometimes add some tabasco sauce for an extra kick. If you use store bought mixed nuts, you can reduce or eliminate the added salt in the recipe. I recommend stirring them occasionally as they cool to keep them from sticking together too badly. Definitely worth a try!
I wanted to replace the intensely sugary spiced pecans I always make as Christmas gifts and tried this recipe. I was concerned that friends would be disappointed with a healthier gift, but not for long. These were a HUGE hit! Initially I thought they needed more spice but the second batch I did add more and now I'm back to the original mix. I DO add an extra cup of nuts, filberts and macadamias, because there's plenty of syrup to coat more. This will become my new holiday tradition!
Made exactly as written except that I used parchment paper. As it cooled I occasionally mixed it to prevent any sticking to the sheet and to each other. Worked like a charm. Very delicious, have already gotten 2 requests for the recipe!
USE PARCHMENT PAPER NOT TIN FOIL!!! Seriously, parchment paper is my best friend! I never use tin foil anymore, haven't for years. Makes a HUGE difference. Recipe is awesome! What I like about it is it's a good base recipe. You can add or decrease any spices. Chil powder is awesome to add as well.
Awesome recipe!!!!!!!! Love the combination of flavors. If someone has a problem with them sticking to aluminum foil, I recommend using the only foil I ever use: Reynold's non-stick. Then you have no worries and no complaints.
Excellent. Used non-stick foil and had no trouble at all. Did stir during cooling. Used Old Bay instead of cumin...just a personal preference. As did another reviewer, I used 4 cups of deluxe mixed nuts. Because of this, I did omit the salt, which I found to be just right for us. My husband can't stop eating them.
I have to laugh. Made these for the holidays which we all loved, but I was watching Chef John’s video and my husband,from the other room, was like “I don’t know what you’re watching but all I’m hearing is “it’s ok if your nuts are touching!” Hahaha. So funny. Thanks John for yet another great keeper.
Awesome! Awesome! And addictive! These things are killer-good. Followed recipe EXACTLY. If you listen carefully to Chef John's instructions, you will have no sticking problems, even with foil. And as the man said, you can tailor seasonings to your tastes. I enjoyed reading the variations suggested by others. Thanks C.J., for another "keeper".
These are AWESOME...I made several batches last year and gave them as holiday gifts, everybody LOVED them!!!
Reeeeaaaaly good! My daughter, who hates spicy anything, loved this mixture.
I have made this recipe twice now. The first time I followed the directions exactly and loved it! So good! Today I used chipotle chili powder instead of cayenne pepper, and added a little paprika with a little less cumin and they also came out delicious. I used non-stick foil and didn't have a problem with sticking at all in case that helps anyone out. I'd definitely make these again, and they made great gifts for teachers and our mail carrier.
Easy recipe. I took the advice of others and added the spices to the butter/sugar mixture. I thought it needed more spice after tasting the mixture, so I doubled the pepper and cayenne. I also added a few shakes of cinnamon. Bake on the parchment paper - that avoids sticking. Stir again when out of oven. I sprinkled the nuts with a little more cayenne and sea salt while cooling. Perfect!
Wow - HOT! Chef John likes his cayenne pepper!! I also added 1/2 tsp cumin & 1/2 tsp coriander & 2 tbsp. honey which my favourite brought nuts have on them! However, the honey probably made them more sticky! Next time I would cut in half the cayenne and maybe just add an 1/8 tsp coriander & cumin and add more salt. I'm not in real spicy things, and I felt the spicyness took over the sweet & saltyness. Otherwise great idea.
OMG can I tell you how good these are! I made a batch for a baby shower and they were half gone before I was able to put them away. Had to make a second batch. I baked them on parchment paper for exactly the time prescribed and they were perfect! No trouble with sticking to the foil or stirring them in the middle. Definitely making these again.
I guess I'm Jr High cooking level as I overcooked the first batch abit. Upon seeing the video Chef explained that the little nuts need to remain together. I single layered mine right out and poor lil buggers are too toasty. I was watching the timer like a hawk! Thankfully my husband of 28 years has acquired a taste for "over done". Batch 2 (AFTER seeing the video) was much better. It gave me an eye for the visual of finished product! Keep an eye on the oven! Nothing should get too dark. I like the addition of worcestershire. I splashed in 1/2 teaspoon in. Otherwise held true to recipe.
Made exactly as recipe states. Thought they had just the right amount of sweetness; maybe could use a lttle more spice for my taste but otherwise excellent and easy to make. Just watch them closely so they do not burn. I took mine out of the oven 2 minutes early and they were just slightly overdone but still tasted great! Will definitely make again!
I used mixed nuts - it was a hit!! Might add a smidge more Cayenne for hubby- will make again soon
Just pulled these out of the oven and I cant stop eating them! Delicious! Cant wait to taste them cooled off. Followed the recipe exactly but sprinkled them with a little chipoltle as they cooled. I will definitely makes these again and again!
For our humid Florida weather, I used "sugar in the raw" and reduced it to 1/4 cup. This ensures the nuts do not become too sticky. I also put all spices in with water sugar and butter so it combines well. I always have these in my refrigerator. They are THAT good!
Pretty tasty recipe! I used parchment paper as another reviewer suggested and I also set the nuts outside for a few minutes to cool faster. I did stir them around every couple of min also. They were not sticky at all! Yum
This is fabulous, and easy. As someone suggested, I mixed the spices in with the glaze for better distribution of spice. I read many of the comments and took the advice to be sure to take the nuts off the baking sheet immediately after the second baking. I stirred them around, dumped them into a bowl and broke them up by hand, then onto a cold, sprayed baking sheet to cool further, breaking them apart frequently. Each batch made two and a half pint jars (I made four batches as gifts). The spice was just right for us. Has anyone ever made these ahead and frozen them for later use?
Easy and really good. Will definitely make this again.
Very easy recipe to make. My guests liked the nuts, especially the mild spicy aftertaste. I did have a little bit of a problem with the nuts sticking together in the bowl, maybe I didn't roast them for long enough? I just put a metal serving spoon in the bowl with the nuts so guests could sort of jab at the nuts to break them apart. They were delicious nonetheless.
These nuts are always a hit. I've made them two or three times now for parties. I'm quite the chili head so if you want extreme heat, here is what I do - and 1/4 tsp ghost pepper hot sauce (Daves Insanity) and 1/4 tsp of Cajohns Trinidad (Scorpion) Hot Sauce to the mixture and then mince 2-3 habanero and 1 large red jalapeño peppers with membrane removed and sprinkle in some ghost pepper flakes when coating the nuts. People still eat it up and my wife and I love it. Delicious!
I realized I never reviewed these. This recipe is amazing. The only thing I have changed is what I put the sweet and spicy mix on...almonds, pecans, peanuts...I keep changing the mixture. Well and I add a bit more cayenne. I posted a picture of pumpkin seeds because I used this recipe for Halloween this year...the only difference with the seeds is that I cooked it for 30 mins. As others have said, do not let it cool on foil. So good!! As usual with Chef John's recipes. :)
The nuts taste fine enough, but the foil stuck to the cookie sheet and the nuts stuck to the foil (yes, I oiled it).
This was amazing! I served this as an appetizer at a Thanksgiving party and everyone loved them. I think they could be a bit spicier. I am making 8 cups of these for gifts for Christmas. Absolutely yummy!!
Very good and easy!
Excellent combo of sweet, salty and spicy. Did not have cashews so left them out. Used parchment paper instead of foil. No problem with sticking. Will make more tomorrow and give them away as gifts
Delicious. Once on the pan I sprinkled the spices over it again (same ones in the recipe) and I added a dash of brown sugar. I couldn't keep my guests out of the mix
These are fabulous. A nice break from sweet treats. Thanks for the fantastic recipe!
A big hit every time!
I tripled the recipe and everyone loved them.
Very tasty but I didn't get the pretty glazed look that is shown in the photo. Mine have sort of a crystallized sugar look, but they don't taste grainy. They taste great. Any suggestions for me? I'd like them to look glossier.
This is exactly what I was looking for. I started with a large container (30 oz.) of Mixed Nuts with sea salt so I omitted the salt that was called for. Otherwise I followed the recipe exactly and they are wonderful!
I just made these. Oh so easy...oh so tasty and I am giving them as a hostess gift. I will be making more of these for the holidays.
Love. Them. My spice mixture included: salt, pepper, garlic powder, cumin and chipotle powder
I was hoping they would have a kick to them, I should note I used Berbere & tasted the spice ahead of time to make sure it was going to be spicy. Mostly tasted sugar & a little bit of salt. Next time I'm going to reduce sugar a bit & up the spice. I added the spice to the sugar mixture right before adding nuts to ensure all nuts were evenly coated. I also used a Silpat. Overall these were okay & will make them again with some changes.
10 stars!! This is so easy and delicious. Used peanuts instead of walnuts because that was I had. Any nut will work. Easy cleanup.
I made these the day before a party and left them out on the counter. My family ate all of them as soon as they cooled. I had to make more for the party the morning of, and once again my family ate most of them. That's how good these were. Followed the recipe exactly. My family told me I could open a peanut shop, sell these, and make a fortune-- thanks for the great recipe. They were the biggest hit at the party (thankfully the guests were able to eat some before my family did) and will definitely be a pantry staple when we buy nuts in bulk. Work great with only walnuts too.
I made these for a friend's Thanksgiving day get-together and they were a big hit. I didn't bother measuring the nuts; I just eyeballed them. Everything else was done as written. I did find the nuts were a bit sticky to the aluminum foil, but folding the foil off the nuts worked fine. The nuts came off in big sheets which were easily broken down by hand. I really liked the "slow heat" of the spiciness; I'm very sensitive to that type of heat, but was able to tolerate this well and really enjoyed them. My friend is already asking for me to make them again, and Thanksgiving was just four days ago!
This is the recipe I've been looking for, for years! The glaze is perfect, and I like the little cayenne kick. I used parchment paper instead of foil, and had no problem getting the nuts off the sheet when they were still a little warm. I have scads of walnuts, and I'm always looking for good ways to cook them. This is one of the best yet! Thank you, Chef John.
Everyone loves this made as is. I also made some without walnuts for my daughter who is allergic to them, they were still great!
This was really easy to make and it turned out great. The key is like some other reviewers and the video instructed: stir the nuts for 3-4 minutes to prevent them from sticking together! I didn't have any problems. Also use parchment instead of foil.
I did these for the very first time today because I've been looking for a really good recipe for sweet and salty nuts, and I definitely found a keeper!! These are fantastic!!! I did change it up a bit though and it was flawless!! Like some of the other comments here, I heated up all the spices, butter, water and sugar all together! Instead of just white sugar, I did half white and half brown and also added about 2 tbls. of real maple syrup, just a tad bit more coarse salt and a dash of garlic powder to the recipe. Then, instead of pouring the mixture over the bowl of nuts, once the mixture was bubbling a bit on the stove I added the nuts to it and cooked for one minute, stirring constantly and then poured in on the parchment papered cookie sheet. Once finished roasting and out of the over, I stirred a number of times to make sure there was no sticking and then transferred to another cookie sheet to finish cooling, still stirring a few times. They turned out perfect with absolutely no sticking together!! Now I have to somehow save then for company on Christmas Eve!!
I don't eat nuts, but my family devoured them. I halved the recipe and it was gone in an hour! Had to hide them until it was time to serve because my co-hostesses wouldn't stop picking at them.
hahaha, chef john i SOOOO love your sense of humor, and i love your recipes even more! i've made these about 4x now, and the only thing i change is that instead of almonds i use peanuts (they're way cheaper!), and i add a very healthy dose of chipotle pepper, cuz thats the way we roll. highly recommend, don't pay outrageous "gourmet food store" prices for delicious nuts like this, make these instead. they're SOOOOO easy, delicious, and not exhorbitantly priced to make yourself. we all are really lucky to have chef john and ar. thanks!
Not sure what possessed me to purchase raw mixed nuts. w/ NO seasoning but they were so boring! I could not decide if I wanted salty, spicy, sweet and this had it all. I'm avoiding sugar as much as possible so i subbed cinnamon and just a teaspoon of swerve (erythritol). Very tasty & satisfying. Plan to make more. I gave 4 stars only because I have nothing to compare them to since this is my 1st attempt at seasoning nuts.
Simple way to make a great treat. I'm adding it to my recipe box with notes to spice things up next time. I would definitely add more cayenne as a personal preference. Thanks for the recipe.
Great Recipe! You need to bake them longer though. More like bake for 25 - 30 minutes; stirring every 10 minutes.
Followed the recipe except for adding the spices to the melted butter/sugar mixture. Be sure to watch the video. I transferred from the foil lined pan onto parchment paper as soon as I took them out of the oven. Everyone raved about the nuts and I was asked for the recipe. Just the right amount of spice for me. These would make a great hostess gift!
The first time I made this (yesterday), I used almonds, cashew halves and left out the cumin. I paired these with a bourbon vanilla caramel sauce in gift baskets and cumin didn't fit in. I'm making it again tonight for more gifts and I'm using cashews, almonds, pecans, and peanuts. This time I'll leave out the cumin AND the black pepper. It's just too dominant a flavor for me. I really just prefer the cayenne for heat. The cooking method is quick, easy, and I had no problem whatsoever with it sticking. I followed the recipe for the caramel, the prep, and the cooking time and it worked beautifully for me. Humidity does play a factor so that may have been the problem for some folks. Awesome recipe. :o)
I found that adding corn starch (tsp) to the water made the spices -water-butter mix better sticking on the nuts before putting in the oven. It was a bit spicy for me, I will try it again with different spices and I would like to have sweet glazed version and savory version with light spices
I made this using maple syrup instead of white sugar and water. They are fabulous, if a little spicy but that suits our taste. The trick is to keep stirring as they cook. I used parchment paper and clean up was a breeze. No sticking.
Tasty. Not very spicy. More like a mild heat on the tongue. I did add 1/8 tsp smoked paprika to the mix. Used Fernsong's method of adding spices to the butter mixture then coating the pecans. I also subbed pure maple syrup for half of the sugar. Not too sweet, but enough. Easy cooking method. Personal preference; would up the cayenne to 1 tsp. and maybe use brown sugar instead of white next time for richer sweetness. Another good recipe by wonderful Chef John.
Loved them. I added cranberries to mine. hen they came out of the oven I also removed them from the tin foil onto another pan and stirred them every few minutes or so during cooling so they remained separate.
Not enough spice by a long shot. I increased spices on my 2nd batch but still not enough. I compared this recipe to my sister's spicy recipe and I see the problem. (For instance--4 cups of nuts here with 1/4 t. cumin. That would equal maybe 1 grain per nut? Other recipe has 4 c. nuts with 1 T. cumin.) The technique described in this recipe works for me so I will use it. Use parchment paper ---no sticking even when completely cooled.
The spices, once butter/water/sugar combo is added, is very watery. I wasn't entirely sure I was making it correctly. I wish it mentioned this in the recipe so I had an expectation. I did not watch the video - so it may have been apparent on the video.
This recipe is the best! I've made it twice in one week for the holidays! I added a little more cayenne pepper the 2nd time. Parchment paper the way to go! They won't last long at any gathering, trust me! Karen
I have made this type of recipe many times. It gets better and better. This time I added equal amounts of cardamom as cumin. Adds something extra to the flavor. Use parchment and stir often, even while the mix is cooling. Also I add 1.5 x the seasoning to pick up the flavor.
Oh. MY. WORD. This is one fantastic recipe! Chef John is my new culinary hero.... Every recipe of his is incredible! Taking the lead of others, I spread the finished product on parchment paper. No problems with sticking!
This recipe was surprisingly easy to make. I added a bit more salt and cayenne pepper than the recipe called for as I wanted a bit more kick. As others have said, do not let the nuts cool on the foil.
I poured all of the dry spices into the sugar/water/butter mixture and let that all simmer together; I also added about 1/8 tsp of dried rosemary that I crushed between my fingers, and also added just a short shake of ground cinnamon from the bottle as well. I poured that warm mixture over the nuts and stirred until they were saturated. Followed the rest of the recipe but after the 10 mins of cooking in the oven I lightly dusted the entire batch with more cayenne pepper and stirred some more (you can over-dust if you don't know what you're doing.) Topped it off for the last 6 mins of baking and now they are cooling on the stove for my husband to find when he gets home from work! I know he will love these! (I sure did!!)
THese are delicious, slightly sweet but not too much. I increased the spices across the board to my taste.
Just made these and they are too delicious. Hope I have some left for my guests tonight. I hid them, but I know where they are. I used pecans, almonds and hazelnuts and added a wee bit more pepper. Thanks for the recipe.
I've made this recipe several times as-is (once I added more cayenne for additional kick, 8 year old didn't like it). Its DELISH! I've also doubled the recipe...they're VERY addictive! I added the spices to the butter/sugar mixture for even coating and used parchment. Just let it cool on the pan and get ready to pig out!
I love these nuts! Making my 4th batch now-using my favorite walnuts, pecans and sliced almonds to equal the 4 cups. I've added ginger to the spices , and I dump all the spices into the pan with the sugar and water, boil it all a few minutes, and then stir thru the nuts. Follow original recipe from there. I enjoy a half cup with my morning yogurt daily. :-))
Very easy to prepare... makes great hostess gift. I cooked these on parchment paper and had no "sticky" problem. They're cooling now -- I don't know if I can wait!
I took these to a party and everyone loved them. The only thing I left out was the cumin. You can really tweek the spices to adjust the heat but there were good with following the amounts in the recipe if you don't like a lot of spice.
Wonderful! Used baking parchment instead of foil---no problems sticking. Will add more cumin and cayenne next time.
Pretty tasty. Next time, will use slightly less cumin though.
I made these for Christmas party! Everyone wanted the recipe. Amazingly good and super easy recipe!
delicious. for our taste we sprinkled extra salt and cayenne over them after they baked........ love em!
Great for Thanksgiving appetizer! We like heat so I would double the cayenne.
Yum, Yum, Yum. I added popcorn to mine!
2nd batch just came out of the oven, and dang they are good! Followed the directions exactly on the first batch, and then substituted Chipotle powder for the cayenne on the second along with a dash of worcester added to the sugar mix. You HAVE to stir these thoroughly (I used a spatula) after the first 10 min to get as much of the sauce onto the nuts as possible. And when done, I remixed again thoroughly; by the time I was done, there was no sauce left in the baking sheet. Also helps if you spread them WAY out on wax paper to cool... saves time breaking them apart.
Every year at holiday time I make two batches of "Sugar Coated Pecans" from this site. They are outstanding. But since I know so many people who love a little spice with their snacks, I thought I would try these for those folks. I followed Chef John's recipe to the letter, started the baking at 350 for the required ten minutes, returned to the oven for the required six minutes, and when I took them out of the oven, they were not-ready-for-prime-time. They were dripping and the nuts were still soft. I turned to the pecan recipe I usually make, and turned down the oven to 250, and stirred the spicy nuts every ten minutes until the syrup/sugar mix was absorbed and the nuts were crunchy. They were delicious. And my spicy friends loved them.
Fantastic!!! Easy and a huge hit with kids and adults
Excellent! So much better than the recipe I had that used corn syrup. Thanks for sharing.
I mixed the spices with the sugar water and used parchment paper as suggested. These were wonderful. Flavorful, but not too spicy.
Very good! Next time I will add more spice.
I went to a swanky bar years ago, which served nuts similar to these, and I've been dreaming about them ever since. Now that I've made these nuts, I'm in heaven. I've found the recipe to the nuts of my dreams. The only thing I did differently was to double the amount of cayenne pepper (after reading some of the comments) and the nuts are perfect! Thanks for the recipe AND video!
Simple and addicting! This is the second time I've made them. They make great additions to cookie and candy trays. I'm giving them as gifts this year.
I used all unsalted cashews- made it as the recipe states- cooked a few minutes longer. Awesome. Everyone loves them and asks randomly for them!
Amazing! Fast! Delicious!
Big hit during the holidays! Definitely a keeper.
These are amazingly delicious and so easy to make! I like them much better than the ones done on the stove top.