MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Honey Nut Mix
Categories: Nuts, Grains, Chilies
Yield: 6 Cups

4 c Unsalted, roasted whole
- nuts
1 c Seeds
1/4 c Honey
1 tb Unsalted butter
1 ts Red-pepper flakes
1 ts Kosher salt
1 ts Turbinado sugar

Set the oven @ 325ºF/165ºC and line a baking sheet with
parchment paper. In a large bowl, combine the nuts and
seeds.

In a microwave-safe bowl, combine honey, butter,
red-pepper flakes and 0/2 teaspoon salt. Microwave until
the butter has melted, about 40 seconds. (Alternatively,
you can melt the mixture in a small saucepan on the
stove.)

Pour the honey butter over the nuts and seeds, and stir
until well coated. Dump onto the prepared baking sheet
and spread in an even layer. You want the nuts spread
out as much as possible.

Bake, stirring occasionally, until the nuts are tacky
and look and smell toasted, 20 to 25 minutes. Remove
from the oven and immediately sprinkle over the
remaining 1/2 teaspoon salt and all of the turbinado
sugar. Let cool on the baking sheet, then transfer to a
bowl and serve (or transfer to an airtight container,
where they’ll keep for up to 4 days).

By: Ali Slagle

Yield: About 6 cups

RECIPE FROM: https://cooking.nytimes.com

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