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1
Preheat the oven to 325F
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2
Toast each type of nut separately by placing them in a single layer on a cookie sheet and baking until a little more than golden brown, 15 to 20 minutes for the cashews, 15 minutes for the pistachios, and 5 to 10 minutes for the almonds.
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3
As they are finished, let them cool to room temperature.
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4
Then gather them in a bowl and stir them together.
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5
Put 2 cups of the sugar in a saute pan and set it over medium-high heat.
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6
Let the sugar melt and caramelize until golden brown, approximately 4 minutes.
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7
Then add 4 tablespoons of the butter and whisk it with the sugar until it takes on an almost saucelike consistency.
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8
Remove the pan from the heat and stir in 2 cups of the nuts and stir until they are well coated in the caramel.
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9
Pour the mixture out onto a foil-lined baking sheet, spreading it out with a baking spatula.
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10
Repeat with the remaining sugar, butter, and nuts.
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11
Put the baking sheets in the oven and bake until the nuts spread out into a flat sheet, approximately 10 minutes.
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12
Remove from the oven and let cool.
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13
Then break up by hand into desired-size pieces.
