Gather your ingredients. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a medium saucepan add the nuts, water, sugar, and 1/2 teaspoon salt. On medium-high heat, bring mixture to a boil, then reduce heat to a simmer, and cook for 5 minutes.
Strain the nuts and spread evenly out on the lined baking sheet and roast. At the 7 minute mark, sprinkle coarse sugar and salt evenly over the nuts and turn the baking sheet around, so that nuts will brown uniformly.
Toast for another 4 to 8 minutes, or longer, until medium brown. The nuts will get crunchier as they cool.
Cool completely and store in an airtight container for up to 2 weeks.
This recipe will work with nuts that have already been roasted. The only change you need to make is to skip the first 7-minute roasting and sprinkle with the salt and sugar at the beginning. Depending on the nuts you use, the total roasting time will be 7 to 15 minutes.
If you don’t have coarse salt or sugar for your sweet and salty nuts, use what you have for these sweet and salty nuts.
A pinch of Kashmiri ground red chili (or cayenne) would not go amiss here. Add with the sugar and salt halfway through roasting the nuts.