This is a quick goodie which I've used both as a candy and as a topping to tortes and other desserts. Depending on the purpose, I'll either use whole nuts or cut them into pieces. For the nuts, I often use a mix of hazelnuts and pecans for the dessert topping, but you can pick anything you like.
Vegetarian / Vegan
Prep time 0-10 minutes | Cooking time 10 minutes
Source: Ann Ray
In a large non-stick frying pan over medium heat, melt:
- 1 tablespoon butter or vegan margarine
Add and stir:
- 1 cup raw unsalted nuts
- 1/2 cup turbinado sugar
At first the combination will look a little odd because it will seem too dry. Don't worry, the sugar will melt and coat everything well. Keep a close eye on the pan and stir periodically while cooking, as sugar can go from perfect to burned very quickly--especially when you have a previously undiscovered hot spot on your stove!
When the sugar is all melted, remove from heat and pour out on a heat tolerant ceramic plate, marble slab, parchment paper covered cookie sheet, or other surface to which the candy will not stick. Spread it out, and when cool, crumble to desired size.
Optional add-in at beginning of cooking:
- 1/8 teaspoon cayenne powder