Spiced Nuts

1. 1

   Preheat oven to 350F.

2. 2

   Brush rimmed baking sheet with oil.

3. 3

   Attach candy thermometer to side of heavy medium saucepan (do not allow tip to touch bottom).

4. 4

   Add sugar and 1/4 cup water to saucepan and stir over medium heat until sugar dissolves.

5. 5

   Increase heat and boil without stirring until thermometer registers 240F, occasionally swirling pan and brushing down sides with wet pastry brush, about 4 minutes (time will vary depending on size of pan).

6. 6

   Remove from heat.

7. 7

   Quickly stir in chili powder, butter, chili sauce, and salt (mixture may bubble).

8. 8

   Working quickly, add nuts; stir until coated.

9. 9

   Transfer to baking sheet, spreading to separate nuts.

10. 10

    Bake until nuts are browned and mixture bubbles, stirring occasionally, about 9 minutes.

11. 11

    Cool.

12. 12

    Break nuts apart.

13. 13

    (Can be made 1 week ahead.

14. 14

    Store at room temperature in airtight container.)

15. 15

    *Available at Asian markets and in the Asian foods section of some supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.