Homemade Crunchy Caramelised Nuts
This post contains affiliate links. Please read my disclosures.
These Caramelised Nuts are such a versatile recipe to have up your sleeve. They are perfect for snacking or lovingly packaged up with a ribbon to gift. Use them whole or roughly chopped to decorate cakes and desserts. You can make them with a variety of mixed nuts or stick to your favourite whether it’s caramelised pistachios or hazelnuts.
This is such a simple recipe. We melt sugar in a heavy based saucepan to create a golden caramel. Toss in some dry roasted nuts and a pinch of salt to coat in the caramel then spread out onto parchment to set.
I used to make a batch of caramelised nuts regularly when I had my cake stall as I used them diced into small shards to decorate some of my most popular cakes (in particular I made caramelised pecans for my Golden Beetroot Carrot Cake). They add such a lovely salty nutty sweetness to the top and look very pretty. I’ve got plenty of ideas to share on the best way to use these to dress up your baked goods and desserts.
I also love gifting out Whole Caramelised Nuts as presents. They are always well received and look so pretty in a glass jar decorated with ribbons.
I’ll take you through the simple steps and hopefully provide reassurance that making your own caramel doesn’t have to be intimidating, you just need a bit of organisation and a moment of concentration.
Why You’ll Love These Caramelised Nuts
- Sweet and salty party snack. A few little bowls of these scattered around the room will be empty in no time.
- Perfect addition to a cheese board. Caramelised walnuts with a strong stilton is glorious.
- Cake topping or dessert decoration. They look gorgeous but also add a sweet salty nuttiness. Mixed nuts work on top of a Christmas pudding or choose a singular nut like caramelised hazelnuts for a chocolate cake.
- Lovely festive foodie gifting idea. You can really dress these up in nice packaging too.
- Gluten-free, dairy-free and vegan. You could even make this recipe nut-free if you switch out the nuts for seeds.
Best Nuts For Caramelised Nuts
You can use your favourite nuts for this mix. In the past I have grabbed a bag of those mixed nuts you get around festive time which is pretty economical. To clear out your cupboards you can also gather up the rest of the nuts you’ve used in recipes throughout the year to make use of the odds and ends you get at the bottom of bags.
However, if you want a bit more of a personalised selection then you can pick and choose. I have used a mix of 5 different nuts for this recipe but you can use whatever ratio you like. You could even use some seeds in the mix. Pumpkin, sunflower or sesame seeds work beautifully.
You can use raw nuts or blanched nuts – it’s up to you.
What about..?
- Almonds.
- Cashews
- Pecans
- Hazelnuts
- Walnuts
- Macadamias
- Pistachios kernels
- Peanuts. Use blanched skinless peanuts.
- Pumpkin Seeds
If you are gifting these nuts then choose the prettiest whole nuts from the selection.
If you are making the caramelised nuts for chopped cake topping then you can use all the broken nuts from the bag.
Ingredients Needed
Nuts (or seeds!). I chose a good selection of walnuts, pistachios, cashews, pecans and flaked almonds. I like using flaked almonds rather than whole to add a bit of a Florentine feel. I like the pretty shards which clump together and add visual interest. See above for more suggestions.
Caster sugar. You can use granulated sugar if you like.
Salt. Use sea salt for the best flavour.
How To Make Caramelised Nuts
For full recipe instructions go to the recipe card at the end of this post.
Place the nuts on a lined baking sheet and bake at 170°C / 150°C fan / gas mark 4 for 10 minutes.
Pour the sugar into a medium sized saucepan in an even layer. Place on a gentle heat and watch carefully as the sugar caramelises. Move the saucepan ever so gently if you need to promote an even caramelisation, but don’t stir.
Once the sugar has completely melted and turning a golden amber, add the salt then pour in the nuts. Quickly turn over into the sugar with a silicone spatula so they are all coated.
Pour the nuts immediately onto baking parchment into an even layer and leave to cool.
Tips and Troubleshooting
The nuts are roasted first to deepen the flavour.
Never leave the saucepan unattended. Sugar burns incredibly quickly.
Don’t stir the sugar but make sure it melts evenly, you can encourage this by just tipping the saucepan around slightly every so often.
You can use a silicone spoon to turn the nuts over in the caramel. A silicone spoon is much easier to clean than a wooden one.
Make sure the baking parchment and baking sheet is ready and waiting for as soon as the nuts are ready. You will need to remove the nuts very quickly from the saucepan as soon as they are coated so the sugar doesn’t burn.
If you want your nuts whole and separate then you must separate them whilst the caramel is still hot and hasn’t set yet. You can use some mini silicone spatulas.
Your saucepan and silicone spoon will have a thin layer of hardened caramel coating it after the recipe has finished. Pour hot water into the saucepan to rest which will melt off the caramel. Stick the spoon into the filled saucepan for the same reason.
Make sure the nuts have completely cooled before putting them in a container for storing.
FAQs
Keep the nuts in an airtight container, preferably metal or glass as plastic can create humidity which will soften the nuts. Store in a cool dark place at room temperature so the sugar stays nice and crunchy. Don’t store in the fridge otherwise the sugar will soften.
They will last nicely in an airtight container for about 2 weeks if stored correctly.
Uses for Caramelised Nuts
Desserts
- Sprinkled over Christmas Chocolate Bark.
- To top Festive Eton Mess.
- Served over ice cream for delicious sundae topping.
- Coating these Crunchy Nut Cornflake Ice Creams.
Cake Toppings
- Golden Beetroot Carrot Cake.
- Decadent Chocolate Hazelnut Cake.
- Coffee and Walnut Tres Leches Cake.
- Decorating a Christmas Pudding or Christmas Cake.
Flavour Variations
This recipe is straightforward and simple but that doesn’t mean it has to stay that way. Try adding more seasoning, spices, chilli, citrus or herbs for a variety of different flavours.
Orange and Rosemary Nuts. Infuse the sugar with citrus zest and rosemary for 24 hours before making the caramel. For a more pronounced flavour keep the citrus zest in and dice the rosemary ultra small (you will only need small amount).
Vanilla Cinnamon Nuts. Use vanilla sugar (sugar that’s been infused with a vanilla pod) and a sprinkling of cinnamon in the caramel.
Chilli Paprika Nuts. Use a little chilli powder and smoky paprika in the caramel.
More Recipes You’ll Love
These simple Meringue Kisses are smooth and crisp on the outside and soft with a slight chew on the inside. Such a versatile recipe and perfect for gifting.
These Sweet and Spicy Christmas Nuts are great for bringing out to a party or a really wonderful gift over the holiday season. They are a smoky, spicy, sweet and salty snack which can be made with any combination of leftover nuts.
If you have only ever had shop bought bright red glacé cherries before then you are in for such a treat with these gloriously fruity Homemade Glacé Cherries made with fresh seasonal cherries.
Enter your email below to get this recipe sent to your inbox plus get new recipes, baking tips, and updates.
Crunchy Homemade Caramelised Nuts
Ingredients
- 200 g mixed nuts - or choose a single nut
- 100 g caster sugar
- ¼ teaspoon salt
Instructions
- Place the nuts on a lined baking sheet and bake at 170°C / 150°C fan / gas mark 4 for 10 minutes.
- Remove the nuts from the oven to rest whilst you prepare the caramel.
- Pour the sugar into a medium sized saucepan in an even layer. Place on a gentle heat and watch carefully as the sugar caramelises. Move the saucepan ever so gently if you need to promote an even caramelisation, but don’t stir.
- Once the sugar has completely melted and turning a golden amber, add the salt then pour in the nuts. Quickly turn over into the sugar with a silicone spatula so they are all coated.
- Pour the nuts immediately onto baking parchment into an even layer and leave to cool. The nuts clump together a bit on the baking parchment. If you are just using the nuts chopped for topping or decoration then this won’t make a difference. However, if you wanted the nuts separated as you want them whole then wait for a few minutes until they are cool enough to handle and you can pull the nuts apart.
Notes
- Never leave the saucepan unattended. Sugar burns incredibly quickly.
- Don’t stir the sugar but make sure it melts evenly, you can encourage this by just tipping the saucepan around slightly every so often.
- Your saucepan and silicone spoon will have a thin layer of hardened caramel coating it after the recipe has finished. Pour hot water into the saucepan to rest which will melt off the caramel. Stick the spoon into the filled saucepan for the same reason.
