To make the candied cinnamon nuts:

1. In a large saucepan, add the chopped nuts, cinnamon and sweetener.  Heat the pan on medium-high heat, stirring constantly until the sweetener begins to melt and the nuts begin to brown (about 5-7 minutes).  Immediately remove the pan from the heat and place the cinnamon candied nuts in a large bowl to cool.

To make the keto clodhoppers:

1. Prepare a baking sheet or another flat surface with a large piece of parchment paper.
2. Add 1/2 cup of the salted peanuts and stir them into the candied nuts.  Set the bowl to the side.
3. In a microwave-safe bowl, melt the sugar-free white chocolate wafers – I usually do 30 seconds before stirring and then repeat for 15-second increments, stirring in between each, until the chocolate has melted.
4. When the chocolate is fully melted, pour over the candied nuts and peanut mixture, stirring to coat all the ingredients well.
5. Turn the mixture out onto the parchment paper, spreading the mixture out into a single layer.
6. Cool until set, either at room temperature or in the fridge, before breaking into chunks.
7. Store the keto clodhoppers in an airtight container.