Vanilla and Cinnamon Candied Nuts

Vanilla and Cinnamon Candied Nuts
2 c nuts of choice
3/4 c white sugar
1/3 c water
2 tsp vanilla**
1/4 tsp cinnamon

Preheat oven to 350F. Place nuts on cookie sheet. Toast for 10-15 minutes, shaking the pan once or twice to stir. Alternately, in a frying pan without any oil, cook nuts over medium-high heat until browned.

Combine sugar, water, vanilla and cinnamon in deep saucepan. Heat to a boil. Add toasted nuts and stir, continuing to cook until water has evaporated and nuts are coated in a sticky syrup {10 minutes over medium~high heat}. Remove from heat and spread on a cookie sheet lined with waxed paper or foil to cool.

 

You must continue to stir and cook the nuts in the sugary syrup until it is ALL gone,  just candied nuts.
This happens after about 10 minutes from adding the nuts to the boiling syrup while continuing to cook over medium~high heat, though it may take 15 minutes or more.  
The nuts will be difficult to stir because of the lack of liquid and the sticky coating, but it will not be burnt.  
REMOVE the pan from the heat before they burn once the liquid is gone, and spread them out to cool and harden.
 

 Tips and Tricks~
*Double the recipe to have some on hand for holiday guests.
*Store nuts in air tight container for snacking or tossing in a salad.
*Use different spices. Perhaps cocoa and chili powder for a spicy blend.
*Soak pan for an hour to make clean~up easy.
**If making gluten~free, make certain vanilla is gluten~free.

 

Anne-Marie made these and served them at a Christmas Party at Shawn and Ann's, they were wonderful!

 

http://aliceandthemockturtle.blogspot.com/2011/12/vanilla-and-cinnamon-candied-nuts.html