Caramelized Hazelnuts and Almonds

Instructions

1. Line a sheet with parchment and keep the nuts warm in a 250 F (120 C) oven.
2. Put 1/3 of the sugar in a heavy skillet over medium heat; when it melts, add the next third, then the last.
3. Cook without stirring, swirling the pan, until the caramel is a deep amber, about 340 F (170 C).
4. Remove from the heat, add the butter and warm nuts, and stir to coat completely.
5. Pour onto the parchment, sprinkle with the salt and separate with two forks.
6. Cool 20 minutes until hard, then break apart.