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Maple-Chile Glazed Mixed Nuts

Courtesy Ed Anderson

Chef notes

After making your own glazed nuts, you will never be satisfied with the store-bought variety again. Preparing them yourself allows you to control the levels of sugar and spice, choose the nuts that you like, and leave out the ones that you hate. Also, there's nothing like eating glazed nuts still warm from the oven, toasty and flavorful through and through. They're perfect served with a cocktail for an easy appetizer and will elevate any cheese-and-fruit plate to new heights. If you miraculously find yourself with leftovers, try chopping them and sprinkling them over yogurt or oatmeal for breakfast.


  • 1/4 cup pure maple syrup
  • 1 tablespoon light brown sugar
  • 1 cinnamon stick
  • 2 whole dried chiles de arbol
  • nonstick cooking spray
  • 1 pound mixed whole nuts of your choice (almonds, cashews and pecans are my favorite)



Combine the maple syrup, brown sugar, cinnamon stick and chiles in a small sauce pan. Bring to a boil over high heat and cook, stirring once, until the sugar has dissolved. Remove the syrup from the heat, cover and let steep at room temperature for at least 30 minutes and up to 24 hours. Discard the cinnamon stick and chiles before using.


Preheat the oven to 360 F. Lightly spray a nonstick baking sheet with nonstick spray or line it with a silicone baking mat.


Put the nuts in a large bowl, add the syrup and mix using a rubber spatula until all the nuts are coated with the syrup. Spread the nuts into an even layer on the prepared baking sheet. Bake, tossing a few times, until golden brown and fragrant, about 12 minutes. Remove and let cool on the baking sheet. The nuts will keep in an airtight container in a cool, dark place for up to 5 days.

Reprinted with permission from “Bobby at Home.” Copyright 2019 by Boy Meets Grill, Inc. Photograph copyright 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Random House.