2cups(198g)whole pecans - or pistachios, cashews, or walnuts (room temperature)
1teaspooncinnamon (optional)
¼teaspoonKosher salt (optional)
Instructions
Pour 1 cup granulated sugar into a 2-quart microwave-safe Pyrex glass batter bowl. Pour ¼ cup water over the middle of the sugar (so water and sugar don't splash up the sides.) Do not stir or cover. I highly recommend you buy an inexpensive glass 2-quart batter bowl (microwave-safe) if you often cook in a microwave.
Microwave on High for 6-8 minutes or until the sugar mixture turns golden brown, like a piece of butterscotch candy. Do not stir. (Times vary with different MW ovens, so watch carefully the first time or two until you figure out the exact time needed in your oven. The sugar is easy to burn.)
Add 2 cups whole pecans mixed with 1 teaspoon cinnamon (optional), but DO NOT STIR and MW on High for 30 seconds. Quickly pull the nuts out of the oven and give them a stir. Put them back into the microwave and cook for 30 more seconds on HIGH power.
Immediately pour the hot nuts onto a well-greased baking sheet or silicone mat. Sprinkle with ¼ teaspoon Kosher salt (optional) while the candy is hot if using. Use two forks to separate the hot nuts. Allow them to cool until you can touch them without burning your fingers.
Use your fingers to break up the nuts. If caramel pulls in to thin thread-like strands when you try to break up the nuts, let it cool longer.
Notes
Variation:Spiced Caramelized Nuts: Stir 1 teaspoon of cinnamon or ground cardamom into the nuts before adding them to the caramelized sugar. Continue with step three.