1. Open tea bags and remove leaves; set aside. Heat sugar and water in a 12-inch (30 cm) skillet set over medium heat. Cook, stirring and swirling pan occasionally for 3 to 5 minutes or until sugar melts and mixture boils.
2. Add nuts, tea and salt. Cook, stirring occasionally, for 5 to 7 minutes or nuts are well coated and pan is completely dry.
3. Spoon onto baking sheet lined with parchment. Cool completely.

Tetley Tips

• This recipe is perfect for holiday and hostess gifts.
• Store at room temperature in an airtight container for up to 2 weeks.

Per serving: 251 calories, 17 g fat, 0 mg cholesterol, 12 mg sodium, 21 g carbohydrates, 3 g fibre, 12.5 g sugar, 6 g protein.