Caramelized Nuts

• 1/2 cup hazelnuts (2 ounces)
• 1/2 cup blanched almonds (2 ounces)
• 1/2 cup unsalted roasted cashews (2 ounces)
• 1/2 cup whole pecans (2 ounces)
• 1/2 cup whole walnuts (2 ounces)
• Vegetable oil for greasing foil
• 1/4 cup sugar
• 1/4 cup water
• 1 1/2 tablespoons honey

1. Preheat oven to 350F.
2. Toast hazelnuts in a shallow baking pan until fragrant and a shade darker, about 8 minutes.
3. When hazelnuts are cool enough to handle, wrap in a kitchen towel and rub to remove skins.
4. (Not all skins will come off.)
5. Transfer hazelnuts to a large bowl with almonds, cashews, pecans, and walnuts.
6. Line baking pan with foil and lightly oil.
7. Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved.
8. Pour over nuts and stir until nuts are well coated.
9. Transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring and redistributing nuts occasionally, until golden brown, 10 to 12 minutes.
10. Lightly oil another sheet of foil and put on a work surface.
11. Spread nuts in 1 layer on foil and cool completely.
12. Break apart any nuts that are stuck together.

hazelnuts, blanched almonds, cashews, pecans, walnuts, vegetable oil, sugar, water, honey

Taken from www.epicurious.com/recipes/food/views/caramelized-nuts-104774 (may not work)