Salted Caramel Nuts

Ingredients:

• 1 cup each whole roasted cashews, large pecan halves, whole unsalted almonds, and whole walnut halves (4 cups total)
• 1.5 cups of sugar
• 2 tsp vanilla extract
• 2 teaspoons coarse salt
• 1 tsp. fleur de sel

Preparation:

1. Preheat oven to 350°F (175°C). Mix the nuts on a baking sheet, spread them out in an even layer, and bake for 7 minutes, until fragrant. Set aside to cool.
2. Once the nuts have cooled, combine the sugar and 1/4 cup water in a 25cm saucepan. Stir with a fork until all the sugar is moistened. Heat over medium heat until the sugar melts. From this point on, swirl the pan, rather than stirring the caramel! Don't worry, the mixture may look like it's crystallizing..
3. Continue cooking for 5-10 minutes, until the caramel is translucent and golden brown, swirling the pan constantly towards the end. Be careful: the caramel is very hot! Turn off the heat, quickly add the vanilla extract (the caramel will bubble!), and swirl the pan to combine. Working quickly (the caramel will continue to cook), add the nuts and coarse salt and stir with two large spoons to completely coat the nuts with the caramel.
4. Transfer the entire mixture from the saucepan to a baking sheet lined with parchment paper. Spread it out in a single layer, pushing the nuts apart with two forks. Sprinkle with flaky salt and set aside to cool.
5. Once the caramel has cooled completely and set, carefully break the candy into large pieces, being careful not to break them too finely.