You can use pecans or walnuts. They make a really yummy snack, also a delicious addition to an autumn salad of bitter greens tossed with apples or pears.

1/2 pound plump walnut or pecan halves
2 tsp. oil
1/2 tsp. coarse kosher salt
2 Tablespoons sugar to taste

(If using pecans, skip steps 1 & 2! Just toast them in a 350 degree oven until fragrant, then caramelize.)

1. Put nuts in heatproof bowl. Boil a few cups of water and pour over nuts. Soak about half an hour.

2. Preheat over to 300. Drain nuts, pat dry, and spread on cookie sheet lined with paper towels. Dry them in the oven for half an hour, then reduce heat to 250. Turn cookie sheet and check nuts every 10 minutes. When they are almost completely dry (in about 45 minutes to an hour)remove from oven. Cool and store in airtight container for a day or two before carmalizing.

3. To caramelize: heat oil in heavy skillet over medium heat. Then add nuts, stirring gently to coat with oil. Lower heat if nuts start to scorch. Sprinkle with salt and stir, then slowly sprinkle with sugar, stirring constantly. They should taste sweet with just a hint of salty. While stirring, if any bits of carmelized sugar stick to the spoon, break them off and add them back in. It will take just 3-4 minutes for the sugar and salt to melt and stick to the nuts. Serve warm or cool. Can be kept up to 2 weeks in airtight container. Makes about 2 cups.

(from "Fields of Greens" cookbook by Annie Somerville)