| This is good with shelled pistachios, walnut or pecan halves, roasted cashews, salted or unsalted peanuts, and sliced almonds. To make a mixed batch, cook the nuts individually, then toss to combine once you've chopped them. |
|
|
|
|
- Oven to 350°, middle rack.
|
|
|
|
- Spread into single layer on rimmed backing sheet and toast until fragrant and slighly darkened, 8-12 min, shaking sheet halfway through toasting.
- Transfer to plate and cool, 10-15 min.
- Line empty, unwashed sheet with parchment.
|
|
1/2 |
c |
nuts |
|
|
|
|
- Whisk in large bowl until sugar is mostly dissolved.
- Add nuts and stir to coat.
- Spread over prepared baking sheet in single layer.
- Bake until nuts are crisp and dry, 10-12 min.
|
|
1 |
T |
granulated sugar |
|
|
1 |
T |
hot water |
|
|
1/8 |
t |
salt |
|
|
|
- Transfer sheet to wire rack and let cool completely, 20 min.
- Transfer nuts to cutting board and chop as desired.
- Store at room temp up to 1 week.
|