Sweet and Salty Candied Nuts

Preheat oven to 350ºF and line a large baking sheet with parchment paper or silicone baking mat.

In a large bowl, toss together nuts. Pour onto prepared baking sheet. Roast for 10–12 minutes or until fragrant. Set aside to cool slightly.

In a large saucepan, combine sugars and water. Cook over medium heat until sugar has melted, swirling pan frequently after it has melted. Continue to cook for 10–12 minutes or until mixture turns golden brown and caramel-like. Remove from heat and stir in vanilla and almond extracts. Add nuts and salt to pan and toss together until coated.

Pour nuts back onto baking sheet. Spread into an even layer and sprinkle with additional sea salt. Let cool completely.

Once cool, break apart with your hands. Transfer to an airtight container and store at room temperature for about 1 week.