A great salad topper
1 1/2 c walnut halves
2 tbs brown sugar
3 tbs honey
splash of water (less then a tbs)
Line a cookie sheet with parchment paper. Place everything in a sauté pan and turn the heat to medium. As it starts to warm up you’ll be able to mix everything together. It will soon start to bubble. Stir occasionally until it looks like most of the “liquid” is gone. When you stir it, very little liquid sugar will be visible. Also, the sugar will have changed in color from a light straw like color to more of a dark amber color. It takes about 5 to 10 minutes. Carefully spread the nuts out onto parchment and let cool completely.
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