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
1/4 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.