Servings: 16

3 cups nuts 3 cups nuts
1 tsp salt (omit if using salted nuts) 1 tsp salt (omit if using salted nuts)
1 Tbl cinnamon 1 Tbl cinnamon
1 tsp vanilla extract 1 tsp vanilla extract
1 cup sugar 1 cup sugar
¼ cup water ¼ cup water

Heat a large frying pan or deep pot on medium heat. When hot, add the sugar, salt, cinnamon, and water and mix until fully combined. Allow to heat up, stirring occasionally.
When the sugar has completely melted, add the nuts and mix until fully incorporated. Watch over the pan and continue stirring often until most of the sugar has been coated and beginning to crystallize.
Remove pan from the heat and allow to sit for 1 to 2 minutes. Using a spatula or wooden spoon, stir the nuts once more to avoid overly large clusters and set on a plate or chopping board to cool completely.
Place candied nuts in an airtight container for 2 weeks and longer. Keep them in a cool and dry place to prevent the nuts from getting sticky.

Add a splash of bourbon. The alcohol will cook off, leaving behind sweet notes of caramel and vanilla.  Add a splash of bourbon. The alcohol will cook off, leaving behind sweet notes of caramel and vanilla.
Candied nuts made with sugar remain sticky if you haven’t cooked them long enough.  Candied nuts made with sugar remain sticky if you haven’t cooked them long enough.
To freeze: caramelized nuts also freeze well. Put them in a freezer bag, push out the excess air, and freeze for up to 2 months.  To freeze: caramelized nuts also freeze well. Put them in a freezer bag, push out the excess air, and freeze for up to 2 months.
thebigmansworld.com/sugar-free-caramelised-nuts/  thebigmansworld.com/sugar-free-caramelised-nuts/