- 2 cups unsalted mixed raw nuts (such as almonds, cashews, pecans, and walnuts)
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- Heat oven to 400° F. Spread the nuts on a rimmed baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes; transfer to a bowl. Once the baking sheet is cool, line with parchment.
- In a large skillet, combine the sugar, salt, and 2 tablespoons water. Simmer, swirling the pan occasionally (do not stir as it will crystallize the caramel), until the liquid is amber colored, 12 to 15 minutes.
- Stir in the nuts, then spread the mixture on the prepared baking sheet, separating the nuts as much as possible. Let cool. Break up any large clusters before serving.