Sweet, salty, crunchy, nutty… do you really need to know anything else? Okay, okay. I suppose a recipe will help.
I used the Sugar and Spice Candied Nuts recipe from Smitten Kitchen for this. My version used pecans and walnuts, but you can do this with any nuts you have around. When I make these again – and I will, oh yes I will – I think I’ll cut the white sugar down a bit and up the salt a bit. They came out a little sweeter than I’d like and I couldn’t taste the sweet and salty contrast.
We devoured these pretty quickly. They made appearances alongside cocktails, in salads, and the jar somehow found its way onto the counter while I was cooking dinner every night. I definitely recommend giving them a try.