4 cups raw walnut halves, toasted and skins removed
1⁄4 cup extra-virgin olive oil
1⁄4 cup agave nectar
1⁄2 cup organic raw cane sugar
• In a large bowl, combine the walnuts with the olive oil and stir until thoroughly coated. Add the agave nectar and stir until thoroughly coated, then add the sugar and stir until thoroughly coated.
• Warm a large cast-iron skillet to mediumhigh. Add the walnuts, scraping the bowl to remove everything, and stir constantly until the walnuts are fragrant and most of the liquid has evaporated, about 11⁄2 minutes.
• Transfer the walnuts to parchment paper and quickly spread out, separating them with two forks. Set aside to cool.