Nut Clusters
Nut Clusters
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 436
- Total Fat
- 26
- Saturated Fat
- 3
- Carbohydrates
- 50
- Dietary Fiber
- 3
- Sugar
- 43
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 211
- Total: 1 hr 10 min (includes cooling time)
- Active: 40 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 436
- Total Fat
- 26
- Saturated Fat
- 3
- Carbohydrates
- 50
- Dietary Fiber
- 3
- Sugar
- 43
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 211
- Total: 1 hr 10 min (includes cooling time)
- Active: 40 min
Ingredients
1/2 cup sliced almonds
1/2 cup cashews
1/2 cup pecans
1/2 cup halved walnuts
1/4 cup pistachios
1 cup brown sugar
2 tablespoons kosher salt
1/2 teaspoon cayenne
4 tablespoons honey
2 tablespoons light corn syrup
1 tablespoon vegetable oil
Directions
- Preheat the oven to 325 degrees F.
- Place the almonds, cashews, pecans, walnuts and pistachios on a parchment-lined baking sheet. Transfer to the oven and toast until golden, 10 to 15 minutes.
- Meanwhile, mix the brown sugar, salt and cayenne in a small bowl and set aside.
- Combine the honey, corn syrup and vegetable oil in a small saucepan. Bring to a boil, then pour the hot mixture over the toasted nuts, tossing to coat evenly. Stir in the brown sugar mixture, then spread out the nuts on the parchment and let cool.
- Once cooled, break into pieces. Store in an airtight container.
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annie
I made this yesterday. I think it would be very tasty if it weren't for the saltiness. Did you mean 2 tablespoons?? I thought it sounded like too much in the recipe but being unsure I put it all in. I will be throwing the whole batch away because the saltiness is overwhelming. Other than that I think I might try it again only with half (or less) the salt
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