Contributed by Tamalin Christen
- 2 tablespoons butter, melted
- 2 tablespoons light corn syrup
- 2 teaspoons sugar
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 4 cups (about 1 pound) pecan halves or almonds
Preheat oven to 250° F. Stir together the first 5 ingredients. Add nuts, tossing to coat. Spread coated nuts in a single layer on a large jellyroll pan. Bake for 1 hour stirring every 15 minutes. Let cool; store in an airtight container for up to 2 weeks. Makes 4 cups. Great for Christmas gifts!
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