Preheat the oven to 325°. Line a rimmed baking sheet with parchment or wax paper. Lightly oil the parchment. In a bowl, combine the sugar with the salt.
In a large skillet, melt the honey with the cayenne. Add the nuts and stir to coat. Spread the nuts in a single layer on the baking sheet and bake for 10 minutes. Let the nuts cool slightly, then add them to the sugar-salt mixture and toss to coat. Discard the parchment and spread the nuts out on the baking sheet to cool completely, then transfer to a bowl and serve.
The nuts can be stored in an airtight container for up to 4 days.
Use coarse turbinado sugar (like Sugar in the Raw) and kosher salt to give these nuts extra crunch.
Try a crisp and refreshing California sparkling wine to help recover from the kick of cayenne spice or try a Californian off-dry sparkling wine to match the sweetness of the nuts.
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