Candy

Spiced Candy Nuts

9

These work great as a fancy appetizer, snack for game-night or on top of a salad. When you make them your house will smell like a Magical Wonderland (I'm not even lying!). You can do any mixture of seasoning that you like. I like cardamom or cinnamon in place of the garam masala on occasion, but the original recipe is steller!

12
2 tablespoons oil
2 cups sugar
2 teaspoons garam masala
1/2 teaspoon cayenne
1 teaspoon salt
2 cups (about 1 pound) mixed unsalted shelled nuts
1. Heat the oven to 450°F. Grease a baking sheet with the oil - grease it really well. Bring 1.5 Cups water and the sugar to a boil and stir in the spices, salt, and nuts. Reduce the heat to medium and cook, stirring frequently, until the liquid is reduced to a syrup, 5 to 10 minutes. 2. Turn the heat to low and remove the nuts with a slotted spoon, letting the excess syrup drain off a bit and then spreading the nuts on the baking sheet. Trust me! You may think, but I don't want to lose this sugar-y, spiced goodness that I am draining off of the nuts! I will just pour it all on the baking sheet! Please do not do this. This will make a brittle and will make it hard to remove once the nuts are finished. 3. Roast the nuts for 10 minutes, tossing once or twice with a spatula. Remove from the oven and let cool (the sugar coating will be very hot, so resist sampling for a few minutes!); the sugar coating will harden as the nuts cool. Serve or store in an airtight container. These will save for several months.
Nutritions

Calories
351

Sodium
895mg
37% DV

Fat
10g
16% DV

Protein
11g
22% DV

Carbs
34g
11% DV

Fiber
1.0g
4% DV