Texas Pete Foodservice

https://texaspetefoodservice.com/recipe/texas-pete-spicy-candied-nuts-with-fried-rosemary-salt/

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Texas Pete^® Spicy Candied Nuts with Fried Rosemary Salt

Ingredients

1/4 C Fresh Rosemary, whole sprigs
1 C Coarse sea salt
2 C Almonds, whole, raw
2 C Pecans, whole, raw
2 C Hazelnuts, whole, raw
2 C Cashews, whole, raw
2 C Macadamia nuts, whole, raw
2 C Texas Pete Hotter Hot Sauce
3 Egg Whites
3 tbsp Water
1 1/2 C Sugar
1 1/2 C Brown Sugar
2 tsp Cinnamon

Directions

YIELD: 2 1/2 quarts candied nuts, 1 1/4 cups rosemary salt

1. For Fried Rosemary Salt: fry whole rosemary sprigs at 350 degrees for 1 minute or until they stop bubbling in the fryer. Drain on paper towel. Remove leaves and finely chop. Combine 1/4 cup finely chopped fried rosemary with coarse sea salt. Reserve.

2. Heat oven to 225 degrees. Combine nuts and Texas Pete Hotter Hot Sauce in a large bowl; mix well. Let stand for 15 minutes; strain nuts, discarding excess hot sauce. Spread nuts in a single layer on sheet trays. Bake until nuts are dried, stirring occasionally, about 40 minutes. Cool completely.

3. Heat oven to 300 degrees. In a large bowl, whip egg whites and water until white and foamy. Add nuts; stir until well coated. In a medium bowl, mix sugar, brown sugar and cinnamon. Add sugar mixure to coated nuts; stir until well combines. Spread nuts in a single layer on parchment line sheet trays; bake, stirring occasionally, until sugar caramelizes and nuts are deep golden brown, about 30 to 40 minutes. Cool completely. Break apart any clusters.

4. Sprinkle with Fried Rosemary Salt before serving.