These nuts come with a nice little kick. You can make them with chipotle or cayenne. However, you can omit the hot spice if you prefer. Things that go well with this are cinnamon, all-spice, ground cloves and nutmeg. You can also leave the toffee spice-less. It will taste wonderful. Here is what you need for these:
Makes about 3 ½ cups
1 ¼ cups unsalted butter + some for buttering baking sheet
1 ¼ cups sugar
1 tsp. chipotle powder
½ tsp. ground cinnamon
1/8 tsp. ground cloves
3 TBS water
1 cup raw peanuts
1 cup raw almonds
1 cup walnuts
Butter a baking sheet.
Place the butter, sugar, water, chipotle, cinnamon and cloves in a heavy bottom pan. Bring to a boil – stirring constantly. Start on high heat and reduce to medium low once it starts boiling.
Stop stirring toffee constantly once it starts to boil. Stir it occasionally. Once you notice it is thickened and it separates from the sides – turn the heat off. Add the nuts and mix well. Make sure you coat all of them.
Dump the spiced nuts into the baking sheet and spread out. Cool down completely and break into clusters. Serve and enjoy!
¼ cup – CALORIES 379.51 ; FAT 31.89 grs (sat 10.22; mono 6.48; poly 6.23); PROTEIN 7.61 grs ; FIBER 3.33 grs; CARBS 20.85 grs; CHOLESTEROL 34.89 mg; IRON 1.30 mg; SODIUM 12.88 mg; CALCIUM 59.07 mg