Ingredients
1
tbsp unsalted butter plus additional for greasing parchment
1/4
tsp freshly grated nutmeg
Rounded 1/4 tsp kosher salt
Special equipment: parchment paper
Directions
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.
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.
4.
Candied nuts keep in an airtight container at room temperature 1 week.
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