Method

• Preheat oven to 350 deg F.
• Spread the nuts on one or more baking sheets and toast until evenly browned, about 20 to 30 minutes.
• Begin taste-testing at 20 minutes to ensure doneness.
• While the nuts are toasting, mix the Sucanat®, water, and cinnamon in a large, heavy saucepan.
• Cook over medium heat, stirring frequently, for about five minutes or until the sweetener is completely dissolved. Be sure to get out any lumps the cinnamon may form.
• Remove the pan from the heat and stir in the toasted nuts, mixing well to coat evenly.
• Line the baking sheet(s) with baking parchment paper. (Baking parchment paper is available in rolls at supermarkets and cooking stores.)
• Spread the nuts out evenly in one layer on the parchment.
• Bake in the same 350 deg F oven for 12 to 20 minutes, tossing the nuts every four or five minutes to ensure that all nuts remain coated and that they bake evenly. The sweetener tends to bubble and ooze from the nuts, then as the nuts dry the coating will look crusty. Do not over-bake!
• Begin taste-testing at twelve minutes and at least every two minutes after that; as soon as the nuts are done, remove them from the oven -- they will get crunchier as they cool.
• Do not under-bake, or the nuts may be too soft.
• When the nuts are removed from the oven, spread them out on a cool baking sheet to cool.
• Break apart if necessary, and store in an airtight container at room temperature for up to one month.