Equipment
Ingredients
Nut Coating
- 90 g light brown sugar
- 55 g unsalted butter, melted and warm
- 18 g kosher salt
- 2 g ground cinnamon
- ½ g cayenne pepper
- 450 g mixed nuts
Finishing
- 45 g turbinado sugar
Nutrition (per serving)
Method
Preheat your oven to 150°C (300°F). Line a large rimmed baking sheet with parchment paper or a silicone mat.
Whisk the brown sugar, melted butter, salt, cinnamon, and cayenne pepper in a large bowl until the mixture is smooth.
Add the mixed nuts to the bowl and toss them by hand until every nut is thoroughly coated in the sugar mixture.
Spread the nuts in a single layer on the prepared baking sheet. Bake at 150°C (300°F) for 30 to 40 minutes, stirring every 15 minutes, until the nuts are fragrant and the glaze is bubbling.
Remove the pan from the oven and place it on a wire rack. Immediately sprinkle the turbinado sugar over the hot nuts.
Allow the nuts to cool completely on the baking sheet to allow the coating to harden before serving.
Chef's Notes
- For optimal results, ensure your nuts are dry before coating. Any residual moisture can prevent the glaze from adhering properly and can lead to clumping.
- Stirring the nuts every 15 minutes during baking is crucial for even toasting and prevents them from burning. It also helps distribute the glaze.
- Don't rush the cooling process. The glaze will continue to harden as it cools, creating that signature crunchy coating. Attempting to separate them too early can result in a sticky mess.
- Experiment with different nut combinations like pecans, walnuts, almonds, or even cashews to create your own signature blend.
- The cayenne pepper adds a subtle warmth that balances the sweetness. If you prefer a spicier kick, increase the amount, or omit it entirely for a purely sweet treat.
Storage
Refrigerator: 2 weeks — Store in an airtight container to maintain crispness.
Freezer: 2 months
