This sweet, salty, and spicy nut mix is crazy good and highly addictive. The original recipe by David Leibovitz calls for mini pretzels but after hunting for them at three different stores I gave up and grabbed some bugles.
So happy I did! The glaze on the bugles is nothing short of a tasty miracle. These are great to package up and give as gifts or to serve up for the holidays. They go down well with hubby’s winter ale, so be sure to double the recipe. -bvox
Spiced Glazed Nuts and Bugles
Adapted from David Leibovitz
- 2 cups (200g) mixed raw nuts (untoasted); any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts
- 1 tablespoon (15g) unsalted butter, melted
- 3 tablespoons (45g) dark brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon cayenne pepper (or another red pepper)
- 1 1/2 tablespoons maple syrup
- 1 teaspoon flaky sea salt or kosher salt
- 2 cups (100g) bugles
- Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.
- Like David, I melt the butter in a large bowl, so I can do all the mixing in that bowl.
- In a large bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
- Add the warm nuts, stirring until coated. Then mix in the salt and bugles, and stir until the nuts and bugles are completely coated.
- Spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and bugles as they cool.
Once cool, this mixture can be stored in an airtight container for up to a week.