Author Notes: A little chunk of heavenly goodness – the right amount of crunch with not-too-sweet honey. —THE MATH CHEF
Serves: 4 or 6, depending on how much resistance you can maintain in the face of these little nuggets.
Ingredients
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2
cups pecans, peeled and halved
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1
cup Brazil nuts, peeled and coarsely chopped
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1
cup almonds, peeled and coarsely chopped
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1/3
cup honey
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4
tablespoons olive oil, preferably organic extra-virgin
Directions
- In a stainless steel skillet, heat a tablespoon of olive oil over moderate heat for a minute.
- Add the nuts and honey in single layers, stirring constantly, and replacing each layer with a new one when done until the store of nuts is exhausted. The honey-nut mixture should be removed from the pan when the nuts stick to each other, and placed on a sheet of silver foil.
- Break the layers into uneven wedges of almost uniform size, approximately 1.5-in. squares.
