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Spicy nut mix

By Sheryl Julian & Julie Riven
Globe Staff / December 9, 2008
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1 cup shelled pecans

1 cup shelled walnuts

1 cup whole unblanched almonds

1/2 cup shelled hazelnuts

1 tablespoon corn oil

1/4 cup maple syrup

2 tablespoons granulated sugar

1/2 teaspoon crushed red pepper

1/2 teaspoon salt

Set the oven at 350 degrees. Place the nuts on a baking sheet and transfer them to the hot oven. Toast them for 10 minutes.

Meanwhile, in a saucepan that will hold all the nuts comfortably, combine the oil, maple syrup, and sugar. Set the pan over low heat until the sugar dissolves. Then turn up the heat slightly, and when the mixture begins to boil, stir in the crushed pepper, salt, and nuts.

Turn the nuts in the mixture until they are coated all over.

Return the nuts to the baking sheet and toast them for 5 to 7 minutes or until they dry out. Remove them from the oven and let them cool, stirring every 5 minutes so they don't stick to the pan. Transfer the cool nuts to a bowl and serve.

MAKES ABOUT 3 1/2 CUPS OR ENOUGH TO SERVE 8

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