Ingredients
1/3 cup whole almond
1/3 cup pecan halves
1/3 cup coarsely chopped walnuts
1/4 cup white sugar
3 tablespoons brown sugar
1/4 teaspoon salt
2 tablespoons light corn syrup
Method
Sources
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Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
Brazilian-made tri-ply — excellent heat control for sauces
Gear-driven stovetop popper — movie-theater popcorn at home
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Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
Brazilian-made tri-ply — excellent heat control for sauces
Gear-driven stovetop popper — movie-theater popcorn at home
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Mix the almonds, pecans, and walnuts in a small bowl and set them aside. Place the white sugar, brown sugar, and salt in a 10" nonstick skillet, mix well until combined. Add the corn syrup and turn the heat to medium high. When the mixture begins to bubble, about 1 minute, stir well for a couple minutes to combine the corn syrup and completely dissolve the sugars. Add the mixed nuts and stir constantly for 1-2 minutes, until all liquid is absorbed and the nuts are well coated. Move to a clean dish. When the nuts are cool enough to handle, separate the clumps, and allow them to dry for a couple hours. They will still retain their sticky surface, and you'lll have to pry them off the dish. But that's half the fun!