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Listed in: Sidedishes
2 cups (290 g) raw, unsalted nuts (try cashews, almonds, walnuts, pecans, or a combination)
1 1/2 tablespoons (21 g) butter
2 1/2 tablespoons (33 g) Sucanat (or brown sugar)
1 1/2 tablespoons (25 ml) apple juice (or water)
About 1 teaspoon spices of your choice (see combo ideas)
1/4 teaspoon salt
SPICE COMBO IDEAS
Curried Spice
1/2 teaspoon curry powder
1/4 teaspoon chipotle chili powder (or cayenne pepper)
1/8 teaspoon allspice
Cinnamon Spice
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground cloves
Chocolate Spice
(use water, not juice for this combo)
1 1/2 teaspoons (4 g) high-quality cocoa powder
1/4 teaspoon cayenne pepper, optional
Add the nuts to a large, dry skillet over medium heat. Toast, stirring frequently, for 4 to 5 minutes, until they begin to brown and release their oils (they will become very aromatic). Pour them into a bowl and set aside.
Return the pan to the heat and add the butter, Sucanat, juice, and spices of your choice, and cook, whisking quickly to combine and prevent sticking, for about 1 minute or until the mixture caramelizes. Add the nuts to the pan and stir well, cooking for 1 or 2 more minutes, until they are evenly coated. Spread on a nonstick baking sheet in a single layer to cool. Once cool, break them up and store in the refrigerator.
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