Updated Thursday, October 11th, 2007
Total Time: 30
Yield: about 20 pieces
In a medium saucepan over high heat, combine sugar, corn syrup, and water; cook, stirring often, until sugar melts. Cook until temperature reaches 310 degrees (hard crack stage) and mixture becomes amber in color, about 15 to 20 minutes. As mixture cooks, use a wet pastry brush to push accumulated sugar down from the side of pan; be careful not to stir mixture. Now stir in nuts.
Pour carefully onto a baking sheet lined with parchment or Silpat, and spread into a 1/2-inch layer. Let cool completely (about 30 minutes). Break into pieces. Store in an airtight container.
Heat oven to 300 degrees. In a large mixing bowl, combine nuts and oil until nuts are well-coated. Add hot sauce and stir well to coat. In a separate, small bowl, combine remaining ingredients. Add to nut mixture and stir well to coat. Turn nuts onto rimmed baking sheet lined with parchment or Silpat and bake, stirring ingredients two or three times, 15 minutes. Remove and transfer to another baking sheet to cool. Store in an airtight container. Makes 2 cups.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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