MAKES 1 CUP
I love candied nuts for snacking and throwing into salads. You can use this method to candy any kind of nuts you like.
1 cup raw PECAN HALVES
1/3 cup SUGAR
Adjust an oven rack in the center and preheat the oven to 350°F. Line a baking sheet with parchment paper.
Spread the pecans on a separate baking sheet in a single layer and toast them for 5 minutes. Transfer them to a plate to cool to room temperature.
Cook the sugar undisturbed in a saucepan over medium heat, until the sugar begins to melt, about 2 minutes. Begin to stir the sugar with a wooden spoon and continue to cook it until it is light brown, about 10 minutes. Turn off the heat, add the pecans, and stir to coat each nut with the sugar. Transfer the pecans to the prepared baking sheet. Spread them out in a single layer and use two forks to separate them from one another, working quickly so they don’t stick together. Set the nuts aside to cool completely. You can prepare these nuts up to 3 days in advance; store them in an airtight container for up to 2 days.