These sweet and savory nuts are perfect for munching as a snack or as a party appetizer. They also make a great crunchy topping for salads.
Recipe tags: vegetable base, easy difficulty, lunch, vegetarian, roast
| ½ cup | granulated sugar |
| 2 tbsp | Better Than Bouillon® Sautéed Onion Base |
| 2 tbsp | corn syrup |
| 2 tbsp | unsalted butter |
| ¼ tsp | cayenne pepper |
| 1 cup | almonds |
| 1 cup | pecans |
| 1 cup | peanuts |
Preheat oven to 300˚F. In saucepan set over medium heat, combine sugar, Roasted Onion Base and corn syrup, swirling pan to combine. Bring to boil; add butter and cayenne, swirling pan to incorporate. Add nuts, swirling and tossing until well coated.
Using 2 forks, spread nuts in single layer on parchment paper–lined baking sheet.
Bake for 8 to 10 minutes or until caramel is bubbling and clinging to nuts. Let cool completely in pan on rack. Break into pieces.
Tip: Substitute cashews for peanuts if desired. Alternatively, use just a single variety of nut.