75 g pecans
75 g walnuts
75 g hazelnuts
75 g pistachios
75 g almonds
50 g Cashews
300 ml Chuck Hughes maple syrup
300 ml Chuck Hughes hot pepper spread
1.5 tbsp salt
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Mix together all nuts.
In a separate bowl, mix together maple syrup, pepper spread, and salt.
In a large frying pan, add nuts and toast over high heat until nuts begin to turn color and char a bit.
Add maple mix and toss quickly to evenly coat all nuts.
Cook until maple mix is completely reduced away and nuts are sticky.
Transfer nuts to a parchment lined baking sheet and bake at 300 for 15-20 minutes to dry out.