Happy holidays! I hope the close of 2018 is filled with many celebrations, but also quiet time to thoroughly enjoy and reflect upon the season.
My final recipe of 2018 follows my interest in Korean food that was sparked earlier this year. Since then, I’ve made many traditional Korean recipes at home, and I’ve also played with popular Korean ingredients to make my own dishes. This is a twist on the classic holiday party snack of sweet and spicy mixed nuts, but I used gochujang to add a delicious depth of flavor.
Sweet and Spicy Gochujang Nuts
Inspired by a recipe from Better Homes and Gardens
1 tablespoon granulated sugar
2 teaspoons gochujang
1 1/2 teaspoons water
1/2 teaspoon fine sea salt
1 1/2 cups raw shelled mixed nuts
Preheat oven to 325 F. Line a half sheet pan with parchment paper.
In a small saucepan, heat the sugar, gochujang, water, and sea salt until the sugar has dissolved. Remove from heat.
In a medium bowl, toss the nuts with the sugar mixture until evenly coated.
Spread the mixture evenly onto the prepared sheet pan.
Bake for about 15 minutes, or until fragrant. Let cool completely. Serve immediately or store in an airtight container for later snacking.