1. HEAT 4 TABLESPOONS BUTTER IN A LARGE PAN UNTIL MELTED.
2. WHISK IN A COMBINED MIXTURE OF 2T. BROWN SUGAR, 2T. WATER AND A TINY SPLASH OF PURE MAPLE SYRUP (OPTIONAL). BRING TO A BOIL.
3. POUR IN 2 CUPS OF NUTS (I USED A COMBO OF PECANS, CASHEWS AND ALMONDS)
COOK 2 MINUTES STIRRING UNTIL WELL COATED.
4. USING A SLOTTED SPOON, TRANSFER THE NUTS TO A LARGE BOWL FILLED WITH 2C. SUGAR AND 1 TSP. CINNAMON. MIX WELL.
5. LAY NUTS ON A NONSTICK FOIL LINED SHEET IN ONE LAYER.
6. BAKE AT 300 FOR 30 MINUTES STIRRING AFTER 15 MINUTES. LET COOL COMPLETELY!
ADAPTED FROM LOVECOOKEAT.COM
Robert Powell says
how long will these last? how should I keep them?
DANIELLE says
NOT SURE HOW LONG BUT I KEEP THEM IN A ZIPLOC OR TUPPERWARE. MINE NEVER LAST LONGER THAN A FEW DAYS! YUM!
Jessica says
Start with raw nuts??
Hugs & Cookies xoxo says
yes, they then cook in skillet!!