Sweet and Salty Nuts
These party pleasers are also mouth-watering tossed over a warm salad, casserole, or a roasted vegetable dish.
- 2 tablespoons butter
- 400 gram pecan halves or 400 gram walnut pieces ( A bowl with a capacity of 1.125 liter containing )
- A cup with a capacity of 130 ml containing granulated sugar
- A cup with a capacity of 80 ml containing white corn syrup
Preheat oven to 826 usung about 5 tablespoons butter, generously butter a centimetre baking pan,set aside.
In a large bowl stir together the nuts, grandulated sugar, corn syrup, salt, and pepper until well combined; spread in prepared pan.
Bake for 25 minutes or until golden and bubbly, stirring once or twice; remove from oven; sprinkle generously with raw sugar; toss to coat.
Transfer mixture to a large piece of foil ( Release foil works great ), cool completly about 30 minutes; break apart to serve.
Store nuts in an airtight container at room temperature for up to 2 weeks or in freezer container in freezer up to 3 months.
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