Honey Roasted Nuts


- about two cups of any combination of nuts. Walnuts work well.
- about a quarter cup of honey (any kind will do, but most use the Honey Bee style), doesn't matter tho
- salt, sugar, cinnamon, butter and either corn syrup or maple syrup

Preheat the oven to 350 or so. Our oven runs hot, so I use 325. You're better off on the low side of heat than the high side due to all the sugar in this recipe.

Put the honey and about a tablespoon of butter in a microwave safe bowl and microwave on very low heat until it's all melted.
Put the nuts in a bowl and add the melted honey/butter. Add a small amount - about 2 tablespoons - of corn syrup or maple syrup. (btw, if you're using maple syrup that you bought at the store for $2 then you're using corn syrup, not maple syrup, which is ok in this recipe. If your maple syrup isn't from Quebec of Vermont, your maple syrup is actually corn syrup that's been dyed. Read the label, Barbara.)

Add some salt, just guess on the amount (preferably kosher salt), and add a very small amount of cinnamon (maybe an eighth of a teaspoon). Using too much cinnamon will be a mistake here, so be careful with the cinnamon.

After you've mixed it all together put it on a large cookie sheet and put it in the oven. You'll need to cook this for about 15 minutes or so at about 325-350, but you'll need to stir/flip the nuts after about 7 minutes, and then again every couple minutes until they're done. The problem will be knowing when to remove the nuts from the oven. There will be a moment where, if you wait too long, it's too late. So watch them closely at the 12-14 minute mark. They should be slightly browned, but not burned.

When you think they're done, remove them from the oven and put them on a plate to dry. Sprinkle some more salt if you think it needs it, and also sprinkle some sugar. The best kind of sugar is the large grained sugar you can steal in packets from Starbucks.

Let them sit for several hours to dry. Once dry, you can break them up by layering some wax paper over them and smashing them into pieces so you can use them for salads and other recipes, or just leave them as is. Put them into a tupperware and refrigerate.

A note on kosher salt. Consider using only kosher salt in your cooking. It's large grained, tastes better, and you can use your fingers to add it to whatever you're cooking to help control the amounts. Just buy a small tupperware, fill it with kosher salt, and use that instead of a saltshaker. Kosher salt is non-ionized and may kill you slower than regular ionized table salt.