The bit of spice in these nut clusters is a pleasant surprise and complements the sweetness.
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1/2 cup firmly packed brown sugar
1/4 cup Land O Lakes® Butter
1/4 cup light corn syrup
1/4 cup honey
2 tablespoons orange juice
2 teaspoons ground chipotle powder
24 ounces (4 1/2 to 5 cups) salted fancy mixed nuts
1 tablespoon chopped fresh rosemary
Place large sheet of parchment paper onto flat surface.
Combine brown sugar, butter, corn syrup, honey, orange juice and chipotle powder in nonstick 4-quart saucepan. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Continue cooking 5-10 minutes until mixture reaches 265°F on candy thermometer. Remove from heat. Add nuts and rosemary; stir to coat.
Drop spoonfuls of nuts onto parchment paper. Cool completely.
Store in airtight container, using parchment paper between layers. To serve, place clusters into paper candy cups, if desired.
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The flavor is excellent and we really enjoyed these. Sweet, spicy and salty - great combo. They are a bit tricky though - I couldn't "Drop spoonfuls of nuts onto parchment paper" because it was all a bit dry and the nuts, perhaps due to the salty, powdery surface, didn't have the candy all over every piece. I basically spooned out big piles and molded tablespoon sized blobs - pretty tricky because you have to move quickly because the candy starts to harden almost immediately but it's still very hot! Overall, 5 star flavor, but with the difficulty I experienced, I had to knock it down to 4 stars overall. Thanks for sharing :)
Very good and easy to make. A little too much rosemary for me.
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