Caramelized Nuts

1. 1

   Preheat oven to 350F.

2. 2

   Toast hazelnuts in a shallow baking pan until fragrant and a shade darker, about 8 minutes.

3. 3

   When hazelnuts are cool enough to handle, wrap in a kitchen towel and rub to remove skins.

4. 4

   (Not all skins will come off.)

5. 5

   Transfer hazelnuts to a large bowl with almonds, cashews, pecans, and walnuts.

6. 6

   Line baking pan with foil and lightly oil.

7. 7

   Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved.

8. 8

   Pour over nuts and stir until nuts are well coated.

9. 9

   Transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring and redistributing nuts occasionally, until golden brown, 10 to 12 minutes.

10. 10

    Lightly oil another sheet of foil and put on a work surface.

11. 11

    Spread nuts in 1 layer on foil and cool completely.

12. 12

    Break apart any nuts that are stuck together.

* Per serving · 4 servings · Values may vary.

No additional tips available.