This is a perfect recipe for a partially cloudy day. On very sunny day the Sun Oven might get too hot. The nuts could burn if you got distracted. With a few clouds in the sky the temperature in the oven won’t go above 250ºF. The nuts will slowly roast with out burning.
Spiced Sun Roasted Mixed Nuts
(adapted for the Sun Oven from The Food Network)
2 tablespoons maple syrup
1 1/2 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
1 teaspoon grated orange zest
1/2 teaspoon kosher salt
pinch cayenne pepper
2 cups mixed raw nuts
Set Sun Oven out to preheat.
In a medium bowl, whisk together the maple syrup, butter, cinnamon, zest, salt, and cayenne. Add the nuts, stirring to coat. Spread the mixture out in a single layer in a shallow pot or baking pan. Cover and transfer to the Sun Oven. Cook for about an hour or until a light syrup forms on the bottom of the pan. Keep a close eye on the Sun Oven during the first hour, if the nuts are browning too quickly, turn it slightly away from the sun to lower the temperature. Give the nuts a good stir, then turn the oven to bring the temperature down to about 250ºF. Continue cooking until the nuts are golden and glazed, about 1 more hour, turning the Sun Oven as needed to maintain a temperature around 25oºF. Remove the pan from the Sun Oven. Uncover and let the nuts cool and harden, stirring occasionally, for about 2 hours. Store nuts in airtight containers for up to 5 days.