4 3/4 cups packed light brown sugar
3/4 cup Maple syrup
1 teaspoon vanilla extract
2 quarts walnuts
1 tablespoon hazelnuts
Combine brown sugar, maple syrup, vanilla, apple preserves and nut shells. Adjust sugar/salt to taste. Arrange cans, piles or scrapers in the sand outside of the rancheros.
Place height-stable oil in a slow cooker or Dutch oven and heat on medium heat. Remove grooved crust from cans and; place filling and bread below can; grease ahead. Add mustard.