Sweet and Salty Nuts

These party pleasers are also mouth-watering tossed over a warm salad, casserole, or a roasted vegetable dish.

• Ready In: 35 mins
• Yields: 20-24 1/4 cup servings

Ingredients

• 2  tablespoons butter
• 1  lb pecan halves or 1  lb walnut pieces (4 1/2 cups)
• 1⁄2 cup granulated sugar
• 1⁄3 cup white corn syrup
• 2  teaspoons coarse sea salt or 2  teaspoons kosher salt
• 1⁄2 teaspoon fresh ground black pepper
•  coarse raw sugar

Directions

1. Preheat oven to 325 degrees, usung about 2 tablespoons butter, generously butter a 15x10x1-inch baking pan,set aside.
2. In a large bowl stir together the nuts, grandulated sugar, corn syrup, salt, and pepper until well combined; spread in prepared pan.
3. Bake for 25 minutes or until golden and bubbly, stirring once or twice; remove from oven; sprinkle generously with raw sugar; toss to coat.
4. Transfer mixture to a large piece of foil (Release foil works great), cool completly about 30 minutes; break apart to serve.
5. Store nuts in an airtight container at room temperature for up to 2 weeks or in freezer container in freezer up to 3 months.