| | Directions | | Lightly grease large sheet tray and set aside. In a large deep skillet, combine 2/3 c. water, sugar, and butter and cook over medium high heat, stirring often, until butter is melted, 3 to 4 min. add pecans, walnuts, peanuts, and pine nuts and cook stirring gently and frequently, until sugar mixture dries out and begins to look powdery, 12 to 15 min. Continue cooking, stirring constantly until toffee coating is dark golden brown and glossy about 10 min. more. Remove skillet from heat and quickly stir in salt and nutmeg. Carefully transfer mixture to prepared sheet tray, spreading it evenly (Be careful - the mixture is very hot) Sprinkle with more salt and set aside to cool completely. Makes about 8 cups. |
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| Ingredients | | - |  | 2 cups sugar |
| - | | 6 tablespoons butter |
| - | | 1 1/2 cups pecans |
| - | | 1 1/2 cups Walnuts |
| - | | 1 cup peanuts |
| - | | 1 cup pine nuts |
| - | | 1 tablespoon flaky sea salt, such as Maiden, plus more to taste |
| - | | 2 teaspoons freshly ground nutmeg |
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