Candy making is an old-fashioned holiday pastime made easy thanks to two modern kitchen tools: the candy thermometer and the silicone baking mat. Use only granulated sugar in this recipe; other sugars can contain impurities that prevent the sugar from caramelizing.
- 3 cups granulated sugar
- 1 cup agave nectar
- 1 1/2 tsp. baking soda
- 4 1/2 cups mixed salted roasted nuts
1. Line baking sheet with silicone baking mat.
2. Stir together sugar, agave nectar, and 1/2 cup water in large saucepan. Cover, and bring to a boil over medium-high heat. Uncover, and cook at a rapid boil 10 minutes, or until mixture reaches 300°F according to candy thermometer.
3. Remove pan from heat, and stir in baking soda. (Mixture will foam up and change color.) Stir until mixture is uniform light golden color, then stir in nuts. Return to heat, and gently stir 1 to 2 minutes, or until caramel is liquid once more.
4. Pour nut mixture onto prepared baking sheet, and spread to 1/4-inch thickness with spatula. Cool completely, then break into pieces. Store in airtight container.
- Calories: 226
- Carbohydrate Content: 31 g
- Fat Content: 11 g
- Fiber Content: 2 g
- Protein Content: 3 g
- Saturated Fat Content: 2 g
- Sodium Content: 143 mg
- Sugar Content: 28 g