Cinnamon Nuts

Barb Creer

¼ cup evaporated milk 1 cup sugar ¼ teaspoon cinnamon 2 Tablespoon water ¼ teaspoon vanilla 3 cups nuts, your choice (I use half pecan, half almond) Directions: Combine all ingredients except nuts in saucepan, dissolve sugar over medium heat. Add nuts and continue to cook, stirring frequently. Cook until nuts are completely sugared with no syrup left in the pot. Spread out on wax paper and let cool. Separate the nuts before they are completely cool. You can toast the pecans first for 10 minutes at 350. Note: Recipe works fine with batch is doubled.