Combine vanilla and water in measuring cup. Add liquid to mixture in pan.

Spread nuts evenly in bottom of pan. Use whole almonds, pecan halves, walnut halves, whole hazelnuts or whole cashews. For best results, use 3 cups or less of nuts.

Sprinkle remaining sugar mixture evenly on top of nuts. Stir nuts well.

Heat pan on medium high heat, stirring often with a wooden spoon.

Sugar mixture will quickly turn into a thick liquid; boil gently during cooking process.

Stir contents slowly and continuously to keep mixture coating nuts at all times until liquid evaporates and nuts are glazed (5 to 10 minutes). When the liquid is evaporated and stirring becomes more difficult, the nuts are done. Do not overcook!

Remove pan from heat. Quickly sprinkle a little water over nuts (about 1 tablespoon per 2 cups nuts).

CAUTION: Mixture is very hot and will steam and possibly splatter - keep hands and face away until steam dissipates to prevent burns.

Stir nuts to coat evenly with glaze.

Using a wooden spoon or spatula, immediately spread hot nuts on a silicone or parchment paper covered cookie sheet to cool.

Gently separate nuts with a wooden spoon. Allow to cool for at least 30 minutes.

Store in airtight container. Refrigerate to retain freshness or freeze for future use.

To reheat for serving:

Microwave: Spread 1/4 pound of glazed nuts on a flat plate and cover with paper towel. Heat on lowest power setting for 2-1/2 minutes, rotating plate half-way through heating. increase time to 3-1/2 minutes for 1/2 pound.

Makes approximately 2-1/2 cups.

Submitted by: CM