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Instructions |
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Heat oven to 350 degrees. Combine walnuts and almonds and
roast 3 minutes, then add pecans and cashews and roast 4 to
5 more minutes, until nuts are fragrant. Remove from oven.
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Meanwhile put sugar, corn syrup, and water in a heavy
nonstick sauté pan. Stir over medium high heat with a wooden
spoon until mixture melts, then swirl until it turns golden brown.
Stir In vanilla. It will bubble up.
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Immediately add the warm nuts and salt to the caramel
mixture, using wooden spoon to stir and coat the nuts. Turn
out onto cookie sheet with silicone liner or parchment and
spread out to a single layer of nuts. Cool completely. Break
into chunks and store in air tight container or zip lock bag.
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For Rain Forest Caramel Nuts substitute macadamia nuts and
coconut chips (TraderJoe's) for the pecans and walnuts. Just
toast coconut chips the last two minutes as they brown quickly.
Do not use flaked coconut or coconut strips.
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Originally Submitted
6/2/2015
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