Sugar & Spice Candied Nuts

Community Leader
Registered: 01-25-2000
Sugar & Spice Candied Nuts
7
Sat, 02-16-2013 - 7:24pm

Sugar & Spice Candied Nuts

1 TBLS unsalted butter plus additional for greasing parchment

1/4 Cup sugar

2 TBLS light corn syrup

1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp freshly grated nutmet

     Rounded 1/4 tsp kosher salt

2 cups mixed nuts

Put oven rack in middle position and preheat oven to 350 dg F.  Line a large baking sheet with parchment paper and lightly butter parchment.

Stir together butter, sugar, corn syrup, spices, and salt in a 1-1/2 to 2-quart heavy saucepan and bring to a boil over high heat.  Add nuts and cook, stirring constantly, 3 minutes.

Spread nuts in 1 layer on lined baking sheet, separating any clumps.  Bake, stirring nuts once with a heatproof rubber spatula halfway through baking (keep the nuts in one layer), until golden and bubbling, 12 to 15 minutes.  Cool on baking sheet on a rack 45 minutes, then break into small clusters with your hands.

       Makes about: 2-1/2 cups

       Start to finish:  1-1/4 hrs including cooling

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Avatar for gypsy51
iVillage Member
Registered: 12-31-1998
Mon, 02-18-2013 - 10:48am

Sounds delicious!

I've never understood why a recipe calls for unsalted butter then adds salt later in the recipe.  Why not just use salted butter?  I sure don't keep two kinds of butter on hand.

Community Leader
Registered: 02-27-1999
Mon, 02-18-2013 - 7:15pm

That sounds awesome!  We were at a car show a couple of weeks ago and there was a vendor there selling spiced and glazed nuts.  My friend asked, "what smells so good?"  I pointed out the nuts, and said, "I can't have them because I won't be able to stop eating them!" 

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Community Leader
Registered: 02-27-1999
Mon, 02-18-2013 - 7:17pm

A logical question!  I keep both kinds of butter on hand.  I cook with unsalted butter and use salted butter on potatoes, noodles, pancakes, toast, etc.  Bakers like to know they are controlling the amount of salt in the recipe, so unsalted is preferred.  


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Avatar for gypsy51
iVillage Member
Registered: 12-31-1998
Tue, 02-19-2013 - 1:43am

Thanks.  I don't use a lot of butter, just in instant mashed potatoes, cookies, on toast & pancakes.

Community Leader
Registered: 10-01-2002
Tue, 02-19-2013 - 11:01am
Have to agree * habit on how to stop eating things that are real good... sure is delicious treats... the smell always gets us...
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Community Leader
Registered: 01-25-2000
Tue, 02-19-2013 - 7:37pm

Sometimes I buy unsalted butter.  I like to control the amount of salt in my recipes as i don't really like the taste of salt, but on the other hand it does enhance dishes if used correctly.  With the exception of breads, I ususally leave out salt called for in baked goods.  But in soups, stews etc. it can enhance the dish somewhat.  

Hmmmmmm....do I make any sense at all?

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Community Leader
Registered: 02-27-1999
Tue, 02-19-2013 - 8:17pm

No, Linda, but we love you anyway Wink

Actually I agree with you!


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