Use Macadamia nuts, pecans, walnuts, or a combination of nuts to make these flavorful treats. The recipe follows a three step process: roast the nuts, toss them in a very small amount of syrup to make them sticky, then toss them in a dry coat of sugar and salt. You may add spices to the dry mix if you like; consider smoked paprika, cinnamon, or a mixture of spices. If you replace the butter with coconut oil, hazelnut oil, or some other flavorful oil, the nuts will be even nuttier. Use the candied nuts to sprinkle over salads, or bag them up and offer them as hostess gifts or stocking-stuffers.

(Makes 4 Cups)
4 cups macadamia nuts, pecans, walnuts, or a combination

For the Coating mix

1/4 cup sugar

1 tablespoon kosher salt
1 tablespoon pumpkin pie-type spices, optional

For the Glaze

1 tablespoon sugar
1 tablespoon water

1 tablespoon honey

1 tablespoon butter or oil

1.) Preheat oven to 350 and toast the nuts until they are a shade darker and they take on a toasty aroma, 5-10 minutes. While the nuts are toasting, stir the sugar and salt together in a large bowl and reserve the mixture to coat the nuts after they are glazed.

2.) In a large frying pan over high heat, combine sugar, water, honey and butter or oil, and stir until the mixture is boiling. Stir the hot, toasted pecans into boiling glaze and cook, stirring or tossing for one or two minutes, or until the glaze is dried up.

3.) Toss the hot, glazed nuts in the reserved bowl of sugar and salt to coat then move them to a baking sheet or a tray and spread them in a single layer. Cool completely before storing in an airtight container.