Candied nuts are a great way to use up surplus production.
This is a general candying recipe. Feel free to change around ingredients, and amounts.
Equipment
Parchment paper or silicone baking mat
Heat proof spatula or wooden spoon
Ingredients
2 cups whole nuts
½ cup sugar
2 tablespoons butter
1 tsp. vanilla extract
Process
Place a piece of parchment paper or a silicone baking mat on a baking sheet. (If you don't have parchment or silicone, you can use a baking sheet coated with non-stick cooking spray.)
Heat a non-stick skillet over medium-high heat. Melt the butter and add the sugar and nuts.
Cook while stirring constantly with a wooden spoon until the sugar melts and turns a golden brown. (You may still see some sugar crystals that haven't melted--it's okay.)
Remove pan from heat and add vanilla extract. (It will bubble up.) Stir vigorously.
Turn the hot nuts out onto the baking mat/parchment paper. Spread nuts out evenly. Cool completely before using or eating.
Storage
Store in an airtight container or zipper lock bag for about 2 weeks. If you need longer storage, you can store them in an airtight container in the freezer for up to 2 months.