Cinnamon Roasted Nuts

1. 1

   If your nuts are salted, rinse them well, pat dry and place on a cookie sheet in a single layer in a warm (200F) oven. Turn oven OFF and leave to dry overnight. They must be totally dry before proceeding with the recipe. Otherwise, you'll have rubbery nuts.

2. 2

   Whisk together water, sugar, vanilla and spices in a nonstick dutch oven.

3. 3

   Cook over medium-low heat, stirring occasionally. It will form a syrup.

4. 4

   Cook syrup until it spins a thread from end of spoon when spoon is lifted (about 6 - 7 minutes).

5. 5

   Add the nuts. Stir to coat nuts with syrup. The nuts will clump together in a mass.

6. 6

   Stir constantly until syrup evaporates and sugar crystallizes on the nut, about 10 minutes. Do not turn up the heat to try to speed it up - you'll just burn it. Keep stirring, they will begin to dry out and will separate.

7. 7

   Pour out onto a wax paper lined baking sheet. Allow to cool completely. Store in zip top freezer bag.

8. 8

   To clean the pan: Allow the pan to cool, then add cold water and bring to a boil. Cover and let simmer 10 minutes.

No additional tips available.