The slightly wider and angular bowl allows for ample aeration and flavor development..

Preheat the oven to 350° F. Place the chopped nuts and corn syrup in a 2-quart heavy-bottomed saucepan and place over low heat to liquefy the corn syrup.You only want to heat the mixture until the corn syrup is thin enough to coat the nuts evenly; this will take 3 to 4 minutes.

Remove the saucepan from the heat.Using a large slotted spoon, allow the excess corn syrup to drain as you scoop the coated nuts onto a parchment paper-covered baking sheet.Be sure to spread them in an even layer so they will roast evenly in the oven.. Bake the nuts until they are evenly caramelized, 15 to 20 minutes.

To test for doneness, you can break a nut in half and check to see if it is light brown on the inside.Keep an eye on the nuts because the sugar will burn very soon after it caramelizes.

Remove the baking sheet from the oven and place on a wire rack.

When the nuts are completely cooled, break apart any that are clustered together..seeded minced cherry pepper.

dried potato flakes.boneless pork chops.

, lightly pounded to 1/4 inch thick.Flaky sea salt and lemon wedges.