Spiced Nuts
 These spiced nuts blends warm, aromatic spices with just the right balance of sweet and salty—perfect for holiday snacking or gifting! Ingredients ¼ cup (packed) dark brown sugar 1 scant teaspoon salt 1 teaspoon ground cinnamon ¾ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon cayenne pepper (optional) 2 tablespoons water 1 tablespoon light corn syrup 3½ cups raw unsalted nuts (I use equal parts cashews and pecans, but you can use any combination of cashews, pecans, and almonds) ¼ cup (packed) dark brown sugar 1 scant teaspoon salt 1 teaspoon ground cinnamon ¾ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon cayenne pepper (optional) 2 tablespoons water 1 tablespoon light corn syrup 3½ cups raw unsalted nuts (I use equal parts cashews and pecans, but you can use any combination of cashews, pecans, and almonds) Instructions 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. Add the nuts and toss with spice mixture until evenly coated. Transfer the nuts to the prepared baking sheet and arrange in a single layer, making sure the syrupy spice mixture is evenly distributed. Bake for 35 to 45 minutes, stirring once halfway through, until the nuts are caramelized and lightly toasted. (To check for doneness, take a few nuts out of the oven and set them on a cool surface for a few minutes; if done, they will be dry to the touch.) Carefully slide or lift the parchment and nuts off of the hot baking sheet and onto a countertop; let cool completely. Break up the nuts with your hands. Store in an airtight container in a cool, dark place for up to one week. 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. Add the nuts and toss with spice mixture until evenly coated. Transfer the nuts to the prepared baking sheet and arrange in a single layer, making sure the syrupy spice mixture is evenly distributed. Bake for 35 to 45 minutes, stirring once halfway through, until the nuts are caramelized and lightly toasted. (To check for doneness, take a few nuts out of the oven and set them on a cool surface for a few minutes; if done, they will be dry to the touch.) Carefully slide or lift the parchment and nuts off of the hot baking sheet and onto a countertop; let cool completely. Break up the nuts with your hands. Store in an airtight container in a cool, dark place for up to one week. Nutrition Information Powered by Per serving (14 servings) Serving size: 1/4 cup Calories: 215 Fat: 18 g Saturated fat: 3 g Carbohydrates: 11 g Sugar: 5 g Fiber: 2 g Protein: 6 g Sodium: 92 mg Cholesterol: 0 mg Per serving (14 servings) Serving size: 1/4 cup Calories: 215 Fat: 18 g Saturated fat: 3 g Carbohydrates: 11 g Sugar: 5 g Fiber: 2 g Protein: 6 g Sodium: 92 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.