The coating on these nuts is wonderfully delicate, and the method couldn't be simpler.
·Candied nuts can be made 1 week ahead and kept in an airtight container at room temperature.
Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Toast hazelnuts in a shallow baking pan until fragrant and a shade darker, about 8 minutes.
Step 3
When hazelnuts are cool enough to handle, wrap in a kitchen towel and rub to remove skins. (Not all skins will come off.) Transfer hazelnuts to a large bowl with almonds, cashews, pecans, and walnuts. Line baking pan with foil and lightly oil.
Step 4
Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour over nuts and stir until nuts are well coated. Transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring and redistributing nuts occasionally, until golden brown, 10 to 12 minutes.
Step 5
Lightly oil another sheet of foil and put on a work surface. Spread nuts in 1 layer on foil and cool completely. Break apart any nuts that are stuck together.
