Ingredients
1 cup Cashews
1 cup Walnuts
1 cup Almonds
2 tablespoons Butter
1 tablespoon Red Vinegar
1/4 cup Honey
1 packet Starbucks VIA(R)
1/2 teaspoon Salt
1/4 teaspoon Cayenne pepper
1 teaspoon Chile powder
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Toast nuts on a sheet pan for 10 minutes at 300F degrees. Remove nuts from oven and turn temperature down to 225F degrees. While nuts are toasting, combine all ingredients together, except dried fruit, in a heat-proof microwave container. Microwave briefly (20 seconds) to melt and combine mixture. Add toasted nuts to mixture and stir to coat. Spread in an even layer on a baking sheet. Bake for 45 minutes at 225F degrees. Stir nuts to evenly coat and bake on all sides. Spread and press dried fruit onto nuts and place back in the oven for 15 minutes. When candied nuts and fruit have cooled enough to handle - break up and place in an air tight container.
RecipeNLG
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Yarai mixing glass — cocktail builds, infusions, fat washes
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Large 2-inch ice cubes — slow melting for spirits and cocktails
Premium cocktail olives — dirty martini, Gibson, aperitivo
Carbonate anything in a bottle — homemade tonic, juice, cocktails