Photo: Peden + Munk
"I have a soft spot for spice, so for parties, I mix up a bowl of candied nuts tossed with paprika, cayenne, rosemary and orange zest." —Curtis Stone
Makes 6 cups
Active time: 15 minutes
Total time: 2 hours
Preheat oven to 325°. Line a large rimmed baking sheet with parchment paper. In a large bowl, combine cashews, pecans, almonds, 2 Tbsp. sugar, 1½ tsp. salt, rosemary, cayenne, and paprika. In a microwave-safe bowl, combine honey, molasses, and orange zest; microwave on high for 10 seconds. Pour hot honey mixture over nuts and stir to coat. Spread nuts on prepared baking sheet in a single layer and sprinkle with remaining 2 tsp. sugar and ½ tsp. salt.
Bake in center of oven without stirring for 30 to 35 minutes, until nuts are lightly browned and sugar is caramelized (nuts will harden as they cool). Let cool completely, about 1 hour. Break nuts apart and transfer to a serving bowl. Nuts will keep in an airtight container for 2 days.
More Recipes from Curtis Stone
From the December 2013 issue of O, The Oprah Magazine
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