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Serves
4 or 6, depending on how much resistance you can maintain in the face of these little nuggets.
Author Notes
A little chunk of heavenly goodness - the right amount of crunch with not-too-sweet honey. —THE MATH CHEF
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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
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In a stainless steel skillet, heat a tablespoon of olive oil over moderate heat for a minute.
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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.
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Break the layers into uneven wedges of almost uniform size, approximately 1.5-in. squares.
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