Mix sugar and cinnamon together inside of the Sweet & Easy, using handle on top. Put nuts and sugar mixture in the Sweet & Easy; stir to mix. Combine vanilla and water in measuring cup. Add liquid to glaze/nut mixture in pan.
Place Sweet & Easy on burner and set heat at medium-high; stir slowly. Glaze will quickly turn into a thick liquid; boil gently during cooking process. Stir contents slowly and continously to keep the nuts bathed in glaze at all times until liquid evaporates and nuts are glazed (about 10-15 minutes). When the liquid is evaporated and the stir handle becomes harder to turn, the nuts are done. Do not over-cook.
Remove Sweet & Easy from burner. Quickly sprinkle a little water over nuts (about 1 Tablespoon per 2 cups nuts). Mixture will steam so keep hands away until steam dissapates to prevent burns. Stir nuts to coat evenly with glaze.
Roasted Nuts Serving, Storing, and Re-heating Instructions: Follow initial roasting instructions for the specific recipe. Once nuts are cooked, using a wooden spoon or spatula immediately spread hot nuts on a non-stick or wax-paper covered cookie sheet to cool. Gently separate nuts with a wooden spoon. Nuts will be very hot - do not eat until cooled.
To store, be sure nuts are throughly cooled and then pour into an airtight container. Refrigerate to retain freshness or freeze for future use.
To re-heat for serving in microwave: Spread 1/4 pound of glazed nuts on a flat plate and cover with paper towel. Heat on lowest setting for 2 1/2 minutes, rotating plate halfway through heating. Increase time to 3 1/2 minutes for 1/2 pound of nuts.
To re-heat for serving in conventional oven: Preheat oven to 250 degrees Fahrenheit. Spread 1/4 pound of glazed nuts on a non-stick cookie sheet and cover with aluminum foil. Heat at 250 degrees for approximately 7 minutes; increase time to 10 minutes for 1/2 pound of nuts.
Contributor: Wabash Valley Farms