"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2/3 c sugar 1 tsp cinnamon 1/4 tsp allspice 1/4 tsp salt 1 c almonds 1 c pecans
Mix all ingredients in skillet over low-medium heat, stirring constantly until sugar is melted and nuts are well coated, about 30 minutes. Remove nuts from pan and cool on waxed paper; break apart. Store at room temperature.
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