4 C. chopped nuts (pecans or macadamia nuts work well)
1/2 tsp. cinnamon
1/2 C. butter
1/3 C. water
1 C. sugar + 1/4 C. sugar (divided use)
1/4 tsp salt
1 tsp vanilla
Directions:
Preheat oven to 400 degrees and spray a large cookie sheet with cooking spray.
Combine the nuts and cinnamon in a medium bowl.
In a saucepan, melt together the butter, sugar, water and salt; bring to a boil. Reduce heat slightly and simmer for about 10-15 minutes until the caramel just starts to color.
Remove from heat, stir in vanilla.
Pour the caramel mixture over the nuts and cinnamon, toss to coat.
Spread evenly on the cookie sheet.
Bake for 10 – 12 minutes, watch carefully toward the end to avoid burning.
Remove from oven, cool for a few minutes; stir to break up the caramel and nuts.
Move the nuts to a heat proof bowl and stir in 1/4 C. sugar. Continue stirring occasionally until cool.
When completely cool store in an airtight container until ready to use.
