- 1 cup Cashews
- 1 cup Almonds
- 1 cup Walnuts
- 1 cup Pecans
- ½ cups Water
- 2 cups Sugar (I Used NuNaturals PreSweet Tagatose)
- 1 Tablespoon Cinnamon, Ground
- 2 dashes Salt
Line two baking sheets with parchment paper; set aside.
In a large skillet add all your ingredients (but the salt). Turn the heat up to medium-high. Stir occasionally until water is evaporated, about 7 minutes. Then keep stirring until sugar gets thick and brown, about 5 minutes longer. If you smell the nuts, they are done and you should remove the pan from the heat. You don’t want to burn them.
Quickly pour nuts onto the prepared baking sheets and with two forks, pull the nuts apart the best you can to separate them. Sprinkle with just a pinch of salt.
Let them sit until completely cooled. Break apart any nuts that are stuck together.
Store in an airtight container.