½ cup granulated sugar
2 cups pecans (any other nuts will work)
A pinch kosher salt
Consider one of the following, all optional (I prefer mine without the options):
- pinch cinnamon
- pinch cloves
- generous pinch cayenne
1. Line a
cooling rack with foil or parchment paper and set aside.
2. Heat
sugar, nuts and spices in heavy medium skillet over medium heat. (Any
skillet will work, but you are making
caramel, which is notoriously rough on nonstick pans. Stainless steel is
preferable only for the sake of your pan.) Stir constantly with wooden
spoon. Do not add water. After several minutes, the sugar will
begin to melt & turn golden.
3. Continue
to stir. Continue to stir gently.
4. When
sugar is completely melted, empty contents of skillet into thin layer onto
prepared rack.
5. Let cool
and break into pieces. Store in cookie tin or glass jar with tightly
fitting lid.
(Note: if the sugar does not seem to
be melting after about five minutes, your stove may not be hot enough.
Increase the heat to medium and continue as directed. Monitor very
carefully.)