Heat oven to 400 degrees F.
Spread the nuts on a rimmed baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes; transfer to a bowl.
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 baking sheet, separating the nuts as much as possible. Let cool. Break up any large clusters before serving.
Best served immediately; found they stuck together and coagulated in the tupperware bowl after time.
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 329 (63%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 22.3g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 0mg||0 %|
|Sodium 8.7mg||0 %|
|Potassium 424.7mg||11 %|
|Total Carbohydrate 45g||13 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 38.6g|
|Protein 12.3g||18 %|
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Calories per serving: 526
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