Sucraid or other enzyme replacement for sucrose for all phenotypes is required for this recipe.
6 cups of any combination of low-starch nuts (macadamia, pecans, pine nuts, pistachios, hazelnuts, brazil nuts and almonds)
1/2 cup honey
1/3 cup butter
1 teaspoon Vietnamese cinnamon (McCormack)
1 teaspoon salt (if nuts you are using are unsalted)
Directions
Melt honey and butter together. Pour ofer nuts and mix. Spead mixture on cookie sheet and sprinkle with seasonings. Bake at 350 degrees 15 to 20 minutes stirring several times until golden brown. Spead mixture on waxed paper to cool. When cool break nuts apart and store in sealed pint mason jars.
Use
Dessert, Snack, Lunches