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Recipe Courtesy of Dana Calicchio
Have you ever wanted to serve a snack that your guests will be talking about well into The Next Year?
This is that recipe. It may seem like a lot of nuts but once you and your guests taste them, they will be gone in a heartbeat. They are that good!
Store in airtight containers to last up to 2 weeks…if they last.

Makes 8 Cups of Nuts


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6 Tablespoons Turbinado Sugar (sugar in the raw)

2 Tablespoon Kosher Salt

1 Tablespoon ground cumin

2 teaspoon cinnamon

2 teaspoon cayenne pepper

2  teaspoon ground ginger

1  teaspoon ground pepper

1/2  teaspoon grated nutmeg


2 Cups almonds

3 Cups pecan halves

3 Cups cashews

4 oz. simple syrup

1 Tablespoon light corn syrup

2 Tablespoon Peanut oil

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Mix all spice mix ingredients together in a small bowl. Set aside

Preheat the oven to 275° degrees.

Grease 2 clean baking sheets with some Peanut oil.

In a large bowl combine all the nuts, simple syrup, corn syrup, and 2 Tablespoons of oil. Add the spice mix and toss gently until the nuts are evenly coated.

Spread evenly on the baking sheets.

Bake until the nuts are caramelized and toasted around 25 to 45 minutes. WATCH CAREFULLY AND DO NOT BURN

Remove and allow to cool.

Store in Air Tight Containers up to 2 weeks.