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Take water and sugar in a pan and bring it to a boil on medium flame. When sugar is dissolved, add nuts and stir occasionally. In about 2 minutes, sugar will begin to coat the nuts. At this point stir vigorously. In about a minute, syrup will evaporate and sugar will crystallize on the peanuts. Once the sugar coats all the nuts, turn off the.

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Ingredients. 1/4 pound each peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled (skin on) almonds (OR about 1 1/2-1 3/4 pounds unsalted, assorted nuts)

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1 teaspoon kosher salt (see note up top) Heat oven to 350 degrees. Spread nuts (if using pretzels, don't add them yet) on a tray and toast for 10 to 15 minutes, until lightly golden and fragrant. While they're toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl.

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1. Bring the water and 1/4 cup sugar to a boil in a medium saucepan over medium heat. 2. When the sugar has dissolved, add the nuts. Stir occasionally to coat the nuts. At about the 2-minute mark, stir vigorously. In about a minute, the water will evaporate, and the sugar will crystallize on the nuts. Turn off the heat immediately when all of.

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Instructions. In a medium saucepan, over medium/low heat, add the water and sugar and stir until the sugar has melted. Add the nuts and keep stirring vigorously, until the water evaporates. Transfer the nuts to a baking sheet or plate and spread them in one layer. Wait for the candied nuts to cool/dry and serve while still warm or keep them in.

Grab these roasted nuts from a Nuts 4 Nuts vendor outside the Empire

Heat the oven to 325 degrees and line a baking sheet with parchment paper. In a large bowl, combine the nuts and seeds. Step 2. In a microwave-safe bowl, combine honey, butter, red-pepper flakes and ½ teaspoon salt. Microwave until the butter has melted, about 40 seconds.

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Instructions. Heat oven to 350F degrees. On a large baking sheet, spread nuts out in a single layer. Toast in a preheated oven for 10-12 minutes. Meanwhile, melt butter in a small sauce pan and let it brown just a bit. Add brown sugar, minced rosemary, kosher salt, season salt and cayenne pepper if using.

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Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy clean up. Place the nuts on the baking sheet and toast in oven until warm, fragrant and lightly golden, about 5 minutes.

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Preheat oven to 350 degrees. In a bowl, toss nuts with butter and spread out onto a baking sheet. Bake until golden, about 10 minutes, stirring frequently. While nuts roast, mix rosemary, sugar, cayenne and salt in a bowl. Add nuts and toss.

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With over 60 vendors throughout Manhattan, the Nuts 4 Nuts carts are a New York City street food staple. Co-owner Alejandro Rad explains how he brought these.

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More from this hero. Hilary from Cow & Crumb takes us back to her New York roots with these sweet and salty peanuts. New Yorkers are known for their easily accessible street foods and quick bites. With that being said, these easy pan-toasted peanuts come together in just minutes over the stove. Treat your friends to a fast snack that they're.

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All the ingredients (water, sugar, nuts, and powdered honey) go into the ripping-hot pan—essentially a copper bowl with a handle—and boil until the water evaporates and the sugar crystalizes, then begins to melt again, tinting the nuts golden. Nuts 4 Nuts uses honey powder instead of liquid, as the consistency is easier to regulate; too.

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Step 3: Toss and Bake. Pour the sugar mixture over the egg white-coated pecans and use a spoon to toss them together. Spread them in an even layer on the baking sheet and bake for 40 minutes. You'll want to toss them 20 minutes in to make sure they cook evenly and don't burn.

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Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. In a large bowl, mix the sugar, salt, cinnamon, ginger, nutmeg, cayenne pepper (if using), water, and corn syrup.

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Instructions. Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper. Spread the nuts evenly on the baking sheet and bake for 10 minutes until they are lightly toasted. While the nuts are in the oven combine the rosemary, sugar, salt, cayenne and melted butter in a large bowl.

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Whether they're served warm or at room temperature, these spiced nuts are perfect. The sugar and cayenne play off of each other, and so with every hit of heat a bit of sweetness comes and mellows things out. Add in earthy rosemary and a sprinkle of salt and it becomes far too easy to eat the whole batch in one sitting.