- 1 teaspoon canola oil
- 3/4 tablespoon soy margarine
- 1/2 cup sucanat
- 3/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 cup almonds
- 3/4 cup pecans
- 3/4 cup walnuts
Coat a baking sheet with the canola oil and set aside.
In a large skillet over medium heat, melt the margarine.
Add the Sucanat and salt and stir constantly until it starts to caramelize, about 10 minutes.
Remove from the heat and add the vanilla, almonds, pecans, and walnuts.
Stir just until the nuts are coated.
Transfer to a baking sheet.
When completely cooled, break apart and store in an airtight container.