I first made these nuts for a fundraising event I was cohosting with a group of friends. When they first came out of the oven, I wasn’t convinced I should serve them- I had over cooked them a bit, I was in a rush and wasn’t sure about the smokiness of the gochujang. As they cooled, something magical happened and all evening long, I was referred to as “the nut lady”. I did some tweaking to the spice mixture and finalized the recipe here there are sweet, salty, a little spicy and a little smoky. Thisbrecipe does make quite a bit, but I promise, you will be happy about that!
note: if you are unable to find Korean chili flakes (gochujang flakes), increase to cayenne pepper by 1 tsp and add 1/2- 1 tsp of smoked paprika)
bonus: take the spicy sugary crumbles for the bottom of the bowl or storage jar and sprinkle it in warm popcorn!!!
8 oz each, raw: almonds, pecans, cashews, walnuts 4 oz Brazil nuts (optional)
3/4 cup maple syrup
3 Tbs butter
1 heaping Tbs gochujang flakes (Korean chili flakes)
1 tsp ground coriander
1 tsp ground cumin
1 tsp Aleppo pepper
1/2 tsp cayenne
1/2 tsp ground ginger
2 sprigs fresh rosemary
1 Tbs flaky sea salt
2 tsp fresh ground pepper, medium/course
Preheat oven to 350F, line two baking sheets with parchment
1- in a small sauce pan, heat maple syrup and butter until butter melts and edges of syrup just begin to foam.
2- In a large bowl, combine nuts and pour syrup mixture over and toss to coat.
3- combine all spices and add to nut mixture and mix well until evenly distributed.
4-spread nut mixture in a single layer, across the two baking sheets. Scrape out all of the remaining spice mixture and drizzle evenly over the two trays and place one rosemary sprigs on each, coating with some of the mixture.
5- Bake for 20-25 minutes, stirring three times during cooking. Remove and allow to cool. Discard remaining rosemary sprigs. Break up “brittled” chunks and store in an airtight container if not serving immediately.
warning: dangerously habit forming.