Candied Pecans (or other nuts)

1. In a medium-sized non-stick pan, toast the nuts for about a minute on medium-high heat, until they start to turn darker/ smell aromatic. (Don't burn them, though -- better to under-toast than over-toast them.)

2. Add sugar and stir constantly until the sugar dissolves. This works best with a silicone spatula/ spoonula as the mixture becomes quite sticky.

3. Sprinkle cinnamon over the nuts and stir until the nuts are coated in the sticky, hot sugar-cinnamon mixture.

4. Transfer the sticky, hot nuts to a silicone pad or parchment paper, spreading them into one layer as best you can. Let cool slightly before separating them or eating them.

Enjoy on their own or in a salad.