"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sweet 'n' Spicy-Hot Nuts Recipe

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This recipe for Sweet 'n' Spicy-Hot Nuts, by , is from The POOSCA Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Claudia Corzato
Added: Thursday, June 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup corn syrup
1/2 tsp vanilla extract
1 tsp tabasco sauce OR
3/4 tsp cayenne pepper
3 cups mixed roasted nuts, such as peanuts, pecans, cashews or skinned hazelnuts
(PECANS are the best)
3/4 tsp salt

Directions:
Directions:
Preheat oven to 350 F. Line a rimmed baking sheet with foil and grease well. Stir corn syrup with vanilla and Tabasco in a large heavy-bottomed saucepan. Stir in nuts until coated. Then cook, uncovered, over low heat. Stir occasionally. When mixture comes to a boil, which will take about 5 minutes, carefully pour onto prepared pan and spread out in single layer.

Roast uncovered, in centre of 350 F oven. Stir after 10 minutes. Continue roasting until caramelized, a few more minutes. Watch closely so they don't burn. Cool on pan for 5 minutes, then stir in salt. Break up any nuts that are stuck together. Transfer nuts to a bowl. Leave at room temperature in an airtight container for up to 2 days or refrigerate in a sealed container for several weeks.

Number Of Servings:
Number Of Servings:
Makes 3 cups.
Preparation Time:
Preparation Time:
20 - 30 minutes.
Personal Notes:
Personal Notes:
These sweet and spicy nibblers are great for entertaining with cocktails.

 

 

 

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