1 (12 oz.) pkg. raw Spanish nuts
1/2 c. water
1 c. sugar
Salt, to taste

Combine in saucepan and cook on low heat until all liquid is gone. Stir constantly. Spread on greased cookie sheet. Bake at 300 degrees for 15 minutes. Remove from oven and salt. Return to oven for 10 minutes more. Allow to cool. Break up into pieces.