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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)