Active Time

　　15 min

　　Total Time

　　1 1/4 hr (includes cooling)

　　

Ingredients

Makes about 2 1/2 cups

　　1 tablespoon unsalted butter plus additional for greasing parchment

　　1/4 cup sugar

　　2 tablespoons light corn syrup

　　1/2 teaspoon cinnamon

　　1/2 teaspoon ground ginger

　　1/4 teaspoon freshly grated nutmeg

　　Rounded 1/4 teaspoon kosher salt

　　2 cups mixed nuts

　　

Special Equipment

parchment paper

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper and lightly butter parchment.

　　

Step 2

Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat. Add nuts and cook, stirring constantly, 3 minutes. Spread nuts in 1 layer on lined baking sheet, separating any clumps. Bake, stirring nuts once with a heatproof rubber (silicone) spatula halfway through baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes. Cool on baking sheet on a rack 45 minutes, then break into small clusters with your hands.

　　Cooks' note:

　　Candied nuts keep in an airtight container at room temperature 1 week.