Chop a small plate of nuts, I used peanuts, but any nut will work fine.
Then roll the sticky side into the chopped nuts, place on a serving tray.
When I served these at my wine party, they complimented the white Chablis I served perfectly.
The sugary caramel provided the perfect balance of sweet to the tanginess of the wine.
I ended up having to go to the kitchen to make more.
This is truly a fantastic recipe and I cannot recommend it enough.
