Chile-Honey Roasted Nuts

Ingredients

• 0.8 teaspoon cayenne pepper 
• 0.3 cup honey 
• 4 cups roasted nuts mixed unsalted
• 1.5 teaspoons salt 
• 0.3 cup sugar 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wax paper

Directions

1. Preheat the oven to 32
2. Line a rimmed baking sheet with parchment or wax paper. Lightly oil the parchment. In a bowl, combine the sugar with the salt.
3. In a large skillet, melt the honey with the cayenne.
4. Add the nuts and stir to coat.
5. Spread the nuts in a single layer on the baking sheet and bake for 10 minutes.
6. Let the nuts cool slightly, then add them to the sugar-salt mixture and toss to coat. Discard the parchment and spread the nuts out on the baking sheet to cool completely, then transfer to a bowl and serve.
7. Make Ahead: The nuts can be stored in an airtight container for up to 4 days.
8. Wine Recommendation: Stuckey: Crisp and refreshing, the 1993 Domaine Carneros Le Rve Blanc de Blancs Sparkling Wine from California will help you recover from the kick of cayenne spice.Triffon: When spicy snacks also have sweetness, an off-dry sparkling wine, like the 1993 Iron Horse Russian Cuve from California, is perfect.