Put a piece of parchment paper on a dinner plate that is about the same size as the plate or on any plate that can withstand heat. Put aside.
Put all the ingredients (except for two small amounts of salt) in a medium non-stick pan.
Put the pan on high heat and cook for 5 minutes, stirring occasionally. In the last minute, stir constantly and reduce the heat to medium. Cook until all the liquid evaporates, the nuts become darker, shiny, and start sticking together. You can refer to the pictures for guidance.
It is crucial to ensure that all the liquid has evaporated before taking it off the heat.
Quickly move the nuts (removing any caramel left on the pan) onto the parchment paper. Spread the nuts out in one layer and sprinkle two pinches of salt evenly over them.
Let it cool down until it reaches room temperature, then break it into pieces using your fingers.
Keep nuts in a container for a few days, if they are not eaten before that.
It is essential to use a non-stick pan.
You can use a small pan that doesn’t stick. Cooking might take a bit longer, around 30-45 seconds more.
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