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    Sweet and Salty Nuts


    Source of Recipe


    Laurel's cousin, Sylvia

    List of Ingredients




    Butter (about 2 Tbsp.)
    1 lb. walnut pieces or pecan halves (4-1/2 cups)
    1/2 cup granulated sugar
    1/3 cup light-colored corn syrup
    course sea salt or kosher salt (about 1 Tbsp. or 2 tsp.)
    fresh ground black pepper (about 1/2 tsp.)
    coarse raw sugar (turbinado sugar)

    Recipe



    Preheat oven to 325 degrees F.

    Using about 2 Tbsp. butter, generously butter 15x10x1-inch baking pan; set aside.

    In a large bowl stir together nuts, granulated sugar, corn syrup, salt & pepper until well combined. Spread in prepared pan.

    Bake for 25 minutes or until golden & bubbly, stirring once or twice.

    Remove from oven. Sprinkle generously with raw sugar & toss to coat (It’s hot so I use a wooden spoon or spatula). Transfer mixture to a large piece of foil & cool completely (about 30 min). Break apart to serve.

    Store nuts in airtight container at room temp for up to 2 weeks or in freezer container in freezer up to 3 months.


    (for snacking, tossed over warm salad, casserole, or roasted vegetable dish)

 

 

 


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