2 T maple caramel
1 cup pistachios
Directions: Heat oven to 350. Spoon maple caramel on a sheet pan with pistachios (I lined the sheet pan with parchment) and bake for 3-5 minutes. Remove from oven and stir the pistachios, mixing the caramel well with the nuts. Return to oven for about another 10 minutes, keeping an eye on them so they don’t burn. Let cool completely and transfer to a jar.