That sweet and salty crunch of Candied Nuts

Open my pantry and you are pretty much guaranteed to find a store of candied nuts just waiting to be sprinkled on salads, cakes, yogurt, or simply eaten by the handful.  This is the most basic of recipes for candied nuts so feel free to put your own spin on it.  Give this recipe a whirl with almonds, walnuts, cashews, peanuts, pistachios, or whatever you have on hand.  If you're feeling extra snazzy, add a bit of cinnamon, some crunchy salt flakes, curry powder, or even some fresh chopped rosemary!

Candied Nuts

Makes 2~ cups

¾ cup white sugar
2 cups nuts
¼ tsp kosher salt

Before you start cooking, set up a cooling station for your nuts by placing a silpat or piece of parchment paper on a cookie sheet.

For the nuts, evenly sprinkle the sugar across the bottom of a medium stainless steel frying pan and place it over medium heat.  Without stirring, allow the sugar to melt and turn a lovely golden colour.  Once all of the sugar has melted and is caramelized to a rich amber, remove the pan from the heat and quickly and carefully stir in the nuts. 

Working fast, pour the nuts onto the prepared cooling station and, using a heatproof spoon or spatula, spread the nuts into an even-ish layer.  Sprinkle the top with the salt and allow to cool completely.  Once cool, break the candied nuts apart and store in an airtight container.