It is easy and quick. By quick, I mean... that at the very end - it all happens quickly - pouring, stirring, keeping them from clumping, etc. I think I will do better this next time.
The recipe does call for kosher salt and fleur de sel. I wasn't sure about the "fleur de sel" so I googled it. You could use any sea salt .... but always go that extra mile and use fleur de sel if you have any or have access to it. I did remember that my good friend Barb had given me a little ziploc bag of Fleur de Sel for just this kind of recipe.
Salted Caramel Nuts (adapted from Ina Garten and People magazine)
1 cup each whole roasted cashews, whole large pecan halves,
whole unsalted almonds and whole walnut halves (4 cups total)
1 1/2 cups sugar
2 tsp pure vanilla extract
2 tsp kosher salt
1 tsp fleur de sel
Preheat oven to 350. Combine the nuts and spread them to a thin layer on a sheet pan. Roast them for 7 minutes of until they become fragrant. Set aside to cool.
After the nuts are cooled, place sugar and 1/4 cup water in a medium 10 inch saute pan and mix with a fork, until all of the sugar is moistened. Cook over medium-high heat until the sugar melts. From this point on, don't stir the caramel, just the swirl the pan. Don't worry, the mixture may start to look as they it's crystallizing, continue swirling for 5 - 10 minutes, until the mixture because a clear golden brown, swirling the pan constantly at the end. Off the heat, quickly add the vanilla (it will bubble up) and swirl the pan to combine. Quickly add the nuts and kosher salt and using two large spoons, quickly toss until the nuts are completely coated.
Pour the nuts any any extra caramel in teh pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer - pulling them apart with two forks. Sprinkle with flear de sel and set aside to cool. When they are completely cooled, carefully break the nuts into the desired size pieces, trying not to break the nuts too much!