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Sweet & Savory Candied Nuts

Yields: 4 cups
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Savory Spice Shop Ingredients
Tiny Town Turkey Rub 1 oz bag $2.30
Vanilla Bean Sugar -2floz Refill $3.75

Ingredients:

Notes:

Nuts can be stored for 1 week in a sealable container. You can use any nut mixture you would like, but we found 2 cups mixed and 2 cups pecan halves to be very nice.

Directions:

Toast nuts in a single layer on a cookie sheet in a 350 degree oven for 8 minutes. Transfer to a large bowl and add honey and corn syrup. Toss to coat and put back on non-stick or Pam sprayed cookie sheet. Put nuts back in 350 degree oven for 10 minutes. Meanwhile, in a large bowl, toss Tiny Town Turkey Rub with the Vanilla Bean Sugar. Dump the hot gooey nuts into the spice mixture and toss to coat evenly. Spread out on a cookie sheet to cool then break apart with fingers.

Serving Suggestions:

For holiday flare, add candy corn to finished, cooled mixture. Great snack for ballgames and holiday get togethers.

Yields:

4 cups

Thanks to:

Nancy Frank, Savory Spice Shop employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Sweet & Savory Candied Nuts

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-Trista V. of Colorado Springs, CO

Sweet & Savory Candied Nuts


Yields: 4 cups

Ingredients:

Notes:

Nuts can be stored for 1 week in a sealable container. You can use any nut mixture you would like, but we found 2 cups mixed and 2 cups pecan halves to be very nice.

Directions:

Toast nuts in a single layer on a cookie sheet in a 350 degree oven for 8 minutes. Transfer to a large bowl and add honey and corn syrup. Toss to coat and put back on non-stick or Pam sprayed cookie sheet. Put nuts back in 350 degree oven for 10 minutes. Meanwhile, in a large bowl, toss Tiny Town Turkey Rub with the Vanilla Bean Sugar. Dump the hot gooey nuts into the spice mixture and toss to coat evenly. Spread out on a cookie sheet to cool then break apart with fingers.

Serving Suggestions:

For holiday flare, add candy corn to finished, cooled mixture. Great snack for ballgames and holiday get togethers.

Yields:

4 cups

Thanks to:

Nancy Frank, Savory Spice Shop employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.