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
2 comments:
how long will these last? how should I keep them?
NOT SURE HOW LONG BUT I KEEP THEM IN A ZIPLOC OR TUPPERWARE. MINE NEVER LAST LONGER THAN A FEW DAYS! YUM!
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