1/4 C. honey
1 T. red pepper flakes
2 T. olive oil or oil of choice
1 tsp. kosher salt
1/2 tsp. cayenne pepper
3 C. mixed nuts
Preheat oven to 300°. Line a baking sheet with parchment paper and lightly oil the paper. Set baking sheet aside.
Place all ingredients except the mixed nuts in a medium-sized non-stick skillet. I use a cast iron pan. Cook uncovered, stirring frequently, until mixture reaches a syrup consistency, about two to three minutes. Add the nuts and gently fold them into the syrup mixture until evenly coated.
Transfer the nuts to the prepared baking sheet and spread in an even layer. Bake for about 20 minutes, stirring and turning the nuts every six to eight minutes. Be careful, as the nuts can burn quickly. Serve warm or at room temperature.
Cook’s note: “I freeze until use for maximum crispiness.”