2 cups raw almonds

2 cups raw cashews

1 cup raw pecan halves

1 cup raw pistachios

1 cup raw walnuts

1/4 cup butter

1/3 cup water

1/2 cup creamed honey

1/4 cup pure maple sugar

1/2 tsp cinnamon

1/2 tsp salt

pinch of ground cloves

an additional 2 tbsp maple sugar



Heat oven to 350F. Spread nuts on a large baking sheet. Roast in oven for about 12 -15 minutes, stir once in between.

In a large pot, heat butter, water, honey, and 1/4 cup maple sugar. As bubble starts to form, allow to boil for 1 – 2 minutes (do not stir at this point).

Stir in the cinnamon, salt, cloves and additional maple sugar until combined. Stir in roasted nuts and allow to cook for 3 – 5 minutes, until the liquid is absorbed (nuts will be sticky).

Turn off heat. Remove sticky nuts to a baking sheet and separate with a fork.

Reduce oven temperature to 300F and bake sticky nuts until coating sets (about 12 – 15 minutes). Remove from oven and let cool

(I put my cookie sheet outside in the cold -wintertime- to flash-cool it).

Break up nuts and store in an air-tight container.