Candied Macadamia Nuts

1. 1

   In a clean, dry castiron skillet on medium heat lightly toast the nuts for about 3 minutes.

2. 2

   Add the sugar; mix well.

3. 3

   The sugar will start to melt as it comes to temperature.

4. 4

   At this point you want to watch the skillet carefully so that the sugar doesn't burn. Reduce heat if necessary. Should the sugar burn, you must start over.

5. 5

   NOTE: If the skillet starts to smoke, remove pan quickly and reduce heat.

6. 6

   Continue cooking until the sugar is entirely melted and the nuts are coated, about 2 minutes. This is a messy recipe but worth the hassle.

7. 7

   Remove promptly from the stove and place the nuts on parchment paper, spreading out as best as possible. Cool.

8. 8

   Much of the candied nuts will stick together like candy brittle but will easily break apart once cooled.

9. 9

   Store in airtight container and refrigertate any leftovers.

10. 10

    (These are highly addicting and usually only half of the nuts end up in a salad because I eat most of them beforehand.).

* Per serving · 4 servings · Values may vary.

No additional tips available.