Yield
Makes 2 cups; 8 servings

Notes: Use hazelnuts, macadamias, pecans, pistachios, walnuts, blanched almonds, or an assortment.

How to Make It

Step 1

In a bowl, mix honey, sugar, 1 tablespoon butter, salt, cayenne, and cinnamon. Add nuts and mix well to coat. Scrape nut mixture into a buttered 9- by 13-inch pan and shake to make level.

Step 2

Bake in a 300° oven, shaking pan often, until nuts are golden brown under skins (break to test, if necessary), 20 to 25 minutes.

Step 3

Scrape nuts onto a buttered 10- by 12-inch piece of foil and let cool about 15 minutes, then break apart. Serve, or store airtight up to 3 days.

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