Candied Nuts

This recipe is excellent for coating in chocolate.

1/4 cup sugar
1/4 teaspoon salt
1 tablespoon honey
1 tablespoon water
2 cups nuts

Cover a large plate or cookie sheet with parchment paper, waxed paper, or greased foil. If you need a hard glaze, preheat the oven to 425°F.

Mix all ingredients except the nuts in a heavy pan on medium-high heat and stir occasionally for 3 to 4 minutes, until the sugar dissolves completely and turns golden. Add the nuts and reduce the heat to medium-low, and keep stirring the mixture for another two minutes, until it turns golden-brown.

If you want the harder glaze, put the pan in your preheated oven. Stir after five minutes and put back in for another five to ten minutes, keeping a close eye on them to catch the bright, shiny glaze. They burn easily if left too long.

Spread the candied nuts on the baking sheet to cool for ten minutes or so before breaking them into chunks. These chunks can now be used in chocolate recipes. Yields enough candied nuts for 2 batches of Fruit and Nut Chocolate Bars (page 163).

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