Candied Nuts for Salad

Note: these won't be your perfectly crisp nuts with that nice hard sugar shell of your storebought, but they are so delicious I don't think you'll mind.

Yield: 1 cup nuts

Ingredients

• 1 cup water
• 3/4 cup sugar
• 1 cup coarsely chopped walnuts, hazelnuts or pecans
• 1 Tbl butter + a little for the pan
• Kosher salt

Process

1. Preheat oven to 350 degrees and lightly butter a medium to large cookie sheet.
2. In a small heavy saucepan, simmer water and sugar over medium heat, stirring until the sugar is dissolved.
3. Add nuts to syrup and simmer for one minute.
4. Remove nuts from syrup with slotted spoon and arrange on prepared baking sheet in one layer.
5. Bake for about 15 minutes in oven, until nuts are golden (watch carefully to ensure they do not burn).
6. Toss nuts with the butter, sprinkle on kosher salt to taste and cool.

Advanced Prep: Can be kept in airtight container in fridge for 1-2 weeks.