This recipe was shared with me by a friend of mine, John Church. John gave me a bag of these one Christmas, and they were delicious. I love the flavor, which is not too sweet and has a slightly spicy kick to it, and they are one of my holiday favorites. These nuts will go great on any green salad or would be a fantastic addition to a charcuterie board.
John’s Nuts
A slightly sweet and spicy nut which goes great on salads or just as a snack themself.
Equipment
- Kitchen
- Heavy saucepan
- Baking sheets
Ingredients
- 2 Lbs shelled pecan halves Hazel Nuts and Walnuts also work well.
- 1/2 Cup Water
- 1/3 Cup honey
- 1 Tsp Salt
- 1 Tsp Chinese Five Spice
- 1 Tsp Red pepper flakes (or to taste)
- 1/2 Tsp Cayenne pepper (or to taste) I actually leave this out as it is too hot for me
Instructions
- Fill a saucepan with enough water to cover the nuts and set temperature to boil on the stove.
- Place silicone baking mats or parchment paper on each of the cookie sheets
- Preheat oven to 325 degrees Fahrenheit
- Combine all of the ingredients above EXCEPT the nuts to a separate saucepan and bring to a simmering boil.
- When the water in the first pot is boiling, add the nuts and blanch for 2-3 minutes. Drain.
- Add the hot nuts to the pan with the spice mixture. Turn up the heat and boil stir continuously until the liquid has evaporated and the nuts are all cover.
- Spread the nuts on the baking sheets being sure to spread them as evenly as possible. Place the pan in the preheated oven.
- Use a spatula to turn the nuts after cooking for 15-20 minutes. Cook the nuts until the reach a deep mahogany color which is usually 30-45 minutes depending on your oven. Be careful and watch these the last 10-15 minutes as the nuts can turn dark quickly and can burn if you are not watching.
- When the nuts reach the color you like, remove from the oven and let them sit out for a couple of hours. You can put these in a plastic container and store in the freezer. Later give the nuts a quick shake and they will separate. Enjoy!!