Yield: Makes about 2 1/2 Cups
Active time: 15 min
Total time: 1-1/4 hr (includes cooling)
1 Tbsp unsalted butter [plus additional for greasing parchment]
1/4 Cup sugar
2 Tbsp light corn syrup
1/2 tsp Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Nutmeg
Rounded 1/4 tsp Kosher Salt
2 Cups mixed nuts
Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper and lightly butter parchment.
Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat. Add nuts and cook, stirring constantly, 3 minutes.
Spread nuts in 1 layer on lined baking sheet, separating any clumps. Bake, stirring nuts once with a heatproof rubber (silicone) spatula halfway through baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes.
Cool on baking sheet on a rack 45 minutes, then break into small clusters with your hands.