Include the following nuts, peanuts, walnuts, pecans, filberts, cashews, Brazil nuts.
Combine ingredients in a large skillet. Bring mixture to boiling and boil hard, stirring constantly, until it reached 238º on candy thermometer or until syrup coats nuts and turns amber. Pour nuts out onto a large, greased cookie sheet; separate with 2 forks into a thin layer; let cool until syrup hardens. Break into pieces; place in an air-tight container and store in a cool, dry place.
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