One of the best parts of working in this business is that I always have top quality nuts available for snacking or baking. This is a fun way I like to use them that also doubles as a nice holiday gift.

This recipe is in the Spiced chapter of Flavors of the Sun. The book is divided into five chapters: Bright, Savory, Spiced, Nutty, and Sweet so you can shortcut to exactly what you're craving. You can order your copy now from wherever books are sold.

Sweet and Spicy Nut Brittle

MAKES ABOUT 4 CUPS [560 G]
2 cups roasted unsalted mixed nuts (about 1/2 lb [230 g]), coarsely chopped 11/2 cups [300 g] sugar
1 cup [240 ml] Amaretto or bourbon
2 Tbsp honey
2 Tbsp unsalted butter
3/4 tsp Aleppo pepper
1 tsp flaky sea salt

Preheat the oven to 300°F [150°C]. Spray a rimmed baking sheet with nonstick spray.

On a separate rimmed baking sheet, spread the nuts in a single layer and toast in the oven for 5 minutes. Transfer the nuts to a large bowl and cover to keep warm. (Warming the nuts helps the caramel flow over them more readily.)

In a 1 qt [960 ml] saucepan, combine the sugar, amaretto, honey, and butter. Attach a candy thermometer to the side of the pan. Heat over medium heat until the butter melts and the sugar dissolves, then continue to boil until the mixture reaches 300°F [150°C] (hard crack stage).

Carefully pour the sugar mixture over the nuts and mix quickly with a silicone spatula or wooden spoon, coating all the nuts. Immediately pour onto the prepared baking sheet and spread in a thin layer. Sprinkle with the Aleppo pepper and salt. Let cool completely, then break into pieces and store in an airtight container.