Ingredients
Nonstick vegetable oil spray
scant 1/2 cup light corn syrup
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
3/4 teaspoon freshly ground black pepper
4 cups nuts [I use pecans and almonds]
Preparation
Preheat oven to 325. Place large piece of foil on work surface. Spray baking sheet with nonstick spray. Combine corn syrup and all the spices in a large bowl. Stir well. Add nuts and stir gently to coat well. Transfer to baking sheet.
Bake nuts for about 22 minutes, stirring and rotating the pan about 1/2 way through. Bake until nuts are deep golden. Transfer to foil. Working quickly separate nuts with a fork. Cool completely. Store in airtight containers at room temperature. Can be stored up to 3 weeks.
