1/3 cup granulated sugar
1/4 cup butter
2 tablespoons orange juice, from frozen concentrate
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash hot pepper sauce
2 cups pecan halves, (1/2 lb)
2 cups whole almonds (1/2 lb), unblanched
Line 15 x 12 inch baking sheet with foil. In large heavy skillet, stir together sugar, butter, orange juice concentrate, salt, cinnamon, nutmeg and hot pepper sauce over low heat until butter melts and sugar dissolves. Increase heat to medium; add nuts and stir to coat. Spread in single layer on prepared pan. Bake in 250 ° F oven for 1 hour, stirring every 15 minutes. Separate with fork. Let cool completely (Can be stored in airtight container in cool dry place for up to 1 week.)
Makes 4 Cups
NOTE:
These slightly sweet nuts are perfect to nibble on with a mug of mulled cider. They can be made ahead and frozen; if they become sticky, bake again for 20 minutes at original temperature.