Candied Macadamia Nuts - cooking recipe

Ingredients

1 cup macadamia nuts
3 tablespoons unbleached cane sugar (okay to use white granulated sugar although I prefer the cane sugar) or 3 tablespoons brown sugar

Preparation

In a clean, dry castiron skillet on medium heat lightly toast the nuts for about 3 minutes.
Add the sugar; mix well.
The sugar will start to melt as it comes to temperature.
At this point you want to watch the skillet carefully so that the sugar doesn't burn. Reduce heat if necessary. Should the sugar burn, you must start over.
NOTE: If the skillet starts to smoke, remove pan quickly and reduce heat.
Continue cooking until the sugar is entirely melted and the nuts are coated, about 2 minutes. This is a messy recipe but worth the hassle.
Remove promptly from the stove and place the nuts on parchment paper, spreading out as best as possible. Cool.
Much of the candied nuts will stick together like candy brittle but will easily break apart once cooled.
Store in airtight container and refrigertate any leftovers.
(These are highly addicting and usually only half of the nuts end up in a salad because I eat most of them beforehand.).