Cooked - Texan Bbq Candied Nuts apps snacks confectionery recipe Tin eats

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Texan Bbq Candied Nuts apps snacks confectionery recipe Tin eats

8.0

1 ½ cups pecans

1 ½ cups almonds, raw unsalted (or toasted)

1 cup cashews, raw, unsalted (toasted ok too)

1 ½ tsp cooking salt / kosher salt (halve for table salt, increase by 50% for flakes)

25g / 1 ½ tbsp unsalted butter

½ cup white sugar

2 tbsp water

1 tsp smoked paprika

1 tsp chipotle (slightly spicy, can sub with ¾ tsp extra smoked paprika)

½ tsp coriander powder

½ tsp cumin powder

½ tsp onion powder

½ tsp garlic powder

½ tsp black pepper

¼ tsp cayenne pepper, optional (for more spicy!)

Sea salt flakes, for extra salt to taste

Preheat oven to 180°C/350°F (160°C fan-forced). Line a large tray with foil then baking paper (parchment).
Put the nuts in a bowl.
Put the butter in a small saucepan over medium heat. Once mostly melted, add all the remaining candied coating ingredients. Stir, then once it comes to a simmer, reduce stove to medium low so it's simmering gently for 2 minutes, stirring regularly so it doesn’t catch.
Pour over the nuts, toss well – take about 30 seconds, use a rubber spatula. It should be quite thick and coat the nuts well, no runny caramel pooling at bottom of bowl.
Spread on tray, bake for 20 minutes, tossing well at the halfway mark, until the nuts are deep golden. There should be hardly any candy coating liquid left on the tray.
Cool undisturbed on the tray for 10 minutes then break it up while still warm. Then leave to fully cool on the tray – the candy coating will fully harden (about 30 minutes).

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🍿Snack

Cuisine🇺🇸American

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 27 weeks ago

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