I made these delicious nuts using Marisa McClellan's recipe in Grid (the perfect combo of two of my favorite Philly publications, Marisa's blog Food in Jars, and the free Philly magazine Grid).
And they were a huge hit! I adapted it a tiny bit by adding sesame seeds, and I've included it below with some tips I learned along the way. I also made candied orange peels, which I'll post about next.
Honey Roasted Nuts
makes approx. three pint jars
- 5 c. raw nuts (peanuts, almonds, cashews, etc.)
- 4 T butter
- 6 T honey
- 1.5 tsp. vanilla
- 1.5 tsp cinnamon
- pinch cayenne
- flaky salt to taste (kosher or Maldon sea salt)
- sesame seeds to taste
Place the nuts in a large skillet or Dutch oven and toast over medium heat, stirring frequently to prevent burning.
In a small saucepan, melt the butter and honey together. Once melted, add vanilla, cinnamon and cayenne (just for nuance, it's not enough to be spicy).
When the nuts are toasted (most have dark spots), pour the butter mixture over them and toss to coat. Use just enough to coat, there might be some still left in the saucepan at the end.
Spread the glazed nuts out on a silicon liner or parchment-lined cookie sheet and roast in a 350 degree oven for 10 to 15 minutes. Watch them carefully, as they burn quickly.
When you take the nuts out of the oven, sprinkle immediately with salt and sesame seeds.
After they've cooked, pour into pint jars (or half pint jars to spread the goodness further).