They’re a fun snack but, since I have trouble with self-control (and eating the entire bowl in one sitting), I like to sprinkle them on salads or oatmeal. Let’s make them.
Cinnamon Pecans and Almonds
Recipe from George Stella
4-6 snack-size servings
2 TB butter
1 1/2 cups nuts (I mixed pecan halves and slivered almonds)
1/4 cup sugar (your favorite kind)
1 teaspoon cinnamon
In a saucepan on medium heat, melt the butter. Add the rest of the ingredients and saute for 3 minutes, or until slightly crispy. Remove from the heat and store in a glass bowl. Let cool and enjoy.