Food & Drink

Butter (about 2 Tbsp.)
1 lb. walnut pieces or pecan halves (4 1/2 cups)
1/2 cup granulated sugar
1/3 cup light-colored corn syrup
Coarse sea salt or kosher salt (about 1 Tbsp. or 2 tsp.)
Freshly ground black pepper (about 1/2 tsp.)
Coarse raw sugar (about 1/4 cup)

1. Preheat oven to 350 degrees. Butter a 15x10x1 inch baking pan; set aside. In a larger bowl stir together the nuts, granulated sugar, corn syrup, salt and pepper until well combined; spread in prepared pan.

2. Bake for 25 minutes or until golden and bubbly, stirring once or twice. Remove from oven. Sprinkle generously with raw sugar; toss to coat. Transfer mixture to a large piece of foil. Cool completely, about 30 minutes. Break apart to serve.

3. Store nuts in airtight container at room temperature for up to two weeks or in a freezer up to three months.

Makes 20 to 24 (about 1/4 cup) servings.

I apologize for not knowing the magazine from which this recipe was cut. Just so you know, credit for this snack belongs to someone else.

It states the nuts can be served over a salad or other dishes, but I have simply been eating them by themselves. Try for yourself. Be warned though, they're pretty addictive.