This recipe dates back to the Vikings and is incredibly easy to make. Thanks go to Cara Watters for introducing me to it so I can share it here.

This originally calls for walnuts and hazelnuts, but you can use any kind of nuts you want. I swapped in some pecans when I had fewer walnuts than I realized.

8 oz. walnuts
8 oz. hazelnuts
4 tbsp. butter
4 tbsp. honey
1/2 tsp. flake salt

Melt the butter in a heavy pan. Add nuts and begin cooking.

Once the nuts have started turning golden, add the honey and keep stirring. Let it bubble a bit, but not a rolling boil. 

Remove from heat and continue stirring. Turn onto a plate and add salt for garnish. Serves 4-6.