Honey Roasted Nuts

The honey roasted nut recipe started with a desire to create a recipe for roasted nuts  that would taste like the ones that are in the granola.  These ended up nothing like them, but everybody loves them!  You can use 4 cups of any kind of nuts you prefer.  The most important thing to remember is to make sure the syrup has melted down in between the nuts after the first seven minutes, and the syrup in between the nuts after the second seven minutes is a little darker than at first;  sort of a medium brown/ dark tan color.  If it's the same color it was after the first seven minutes bake one more minute and recheck. Remember to stir in the chilipowder after  it finishes baking!

These are always popular when I’ve taken them places, & joyously received when given as a gift.

Honey roasted nuts

3 T light olive oil
6 T honey
1 T liquid lecithin
½ tsp whole salt
¼ tsp baking soda

1 cup almonds
1 ½ cups pecans
1 ½ cups walnuts

¾ tsp chili powder

Preheat oven to 300 degrees.  Whisk together oil through soda until turns a lighter creamy color.  Mix in the nuts & spread out onto a large cookie sheet with sides.  Bake 300 degrees for 7 minutes.  Stir up, spread out, & bake another 7 minutes, until the mixture between the nuts is just a little brown.   Set on a cooling rack, sprinkle the chili powder over the top & mix together thoroughly.  Every 5 minutes stir up the nuts until they cool completely.  Store in an airtight container.

Please note:  If the mixture has not browned a bit at the end of the cooking time it will not set, if left in even a minute too long may burn.  In a warm humid area these need to be put in the frig as soon as cooled.  In a cool dry area they can be left in a jar on the counter for a week or so.  Be sure to add the chili powder AFTER baking.  For those with a spicy palette, use 1 tsp chili powder.  They may sound a little fussy to make, but once you find the right combination of times for your oven, they are one of the quickest & easiest things to make.