1/2 cup hazelnuts
1/2 cup almonds
1/2 cup unsalted roasted cashews
1/2 cup whole pecans
1/2 cup whole walnuts
Vegetable oil for greasing foil
1/4 cup sugar
1/4 cup water
1 1/2 tablespoons honey
Preheat oven to 350 degrees. Toast hazelnuts in a shallow baking pan until
fragrant and a shade darker, about 8 minutes.
When hazelnuts are cool enough to handle, wrap in a kitchen towel and rub to
remove skins. (Not all skins will come off.)
Transfer hazelnuts to a large bowl with almonds, cashews, pecans, and
walnuts. Line baking pan with foil and lightly oil.
Bring sugar, water, and honey to a boil in a small saucepan over moderate
heat, stirring until sugar is dissolved.
Pour over nuts and stir until nuts are well coated.Transfer nuts with a
slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of
oven, stirring and redistributing nuts occasionally, until golden brown, 10 to
12 minutes.
Lightly oil another sheet of foil and put on a work surface. Spread nuts in 1
layer on foil and cool completely. Break apart any nuts that are stuck
together.
Per serving (per 1/4 cup): 222 calories; 18 g
fat (2 g saturated fat; 73 percent calories from fat); 14 g carbohydrates; 0 mg
cholesterol; 2 mg sodium; 4 g protein; 2 g fiber.
From Gourmet Magazine, March 2001.
