Directions:

Combine brown sugar, water, and cinnamon (if using) in a non-stick skillet and stir 'til combined; cook over medium heat until mixture is bubbly.

Spread a piece of wax paper or parchment paper on counter, so you can place candied nuts on there to harden after cooking.

Add pecans (or other nuts) to sugar mixture in skillet and stir well, continuing to cook for about 5 more minutes, stirring occasionally to be sure sugar mixture doesn't burn.

Spread nuts out evenly on wax paper or parchment paper on counter, separating nuts from each other with a fork, and allow to cool for 1 hour.

Store in an airtight container or plastic baggie in fridge for up to 2 weeks or in freezer for up to 2 months. Separate into 1/2 cup portions before freezing; thaw in a cup of hot water when ready to use.

Perfect for snacking or added crunch on your favorite salad with spring greens, apples or pears, and blue cheese.