Glazed Spiced Walnuts

Glazed Spiced Walnuts
Makes about 1 pound

Vegetable oil spray
2 teaspoons kosher salt
1/8 teaspoon fresh ground black pepper
Pinch cayenne pepper
Pinch ground nutmeg
1 1/4 teaspoons ground fennel
1/2 cup plus 2 tablespoons honey (divided)
1 pound walnut halves, blanched and toasted (see note)

Line two half-sheet pans or large cookie sheets with parchment paper and
spray lightly with vegetable oil spray. Mix kosher salt, black pepper,
cayenne pepper, nutmeg and fennel in a small bowl. Place clean Playtex-style
rubber gloves on your hands.

Place a large sauté pan over high heat. When hot, add honey. When honey
turns a deep golden, almost vermilion, about 2 to 3 minutes, carefully
(caramel is screaming hot and will burn badly if it touches your skin) add
walnuts and spice mixture, turn heat to medium and mix with a heat-proof
spatula (which has a thin coating of vegetable oil spray) until nuts are
well-glazed and dark golden brown, about 1 minute.

Immediately divide nuts between two trays, spray gloved hands with canola
oil and separate nuts into individual pieces while they are still hot. Let
cool completely and serve.

Note: Blanch nuts in boiling salted water 2 minutes. Drain, dry and toast in
375-degree oven 12 minutes, stirring every 4 minutes.