Crunchy Homemade Caramelised Nuts

Caramelised Mixed Nuts in a bowl showing glossy walnuts, pistachios. cashews, flaked almonds and pecans.

Crunchy Homemade Caramelised Nuts

Easy Homemade Caramelised Nuts made with simple ingredients. Crunchy, sweet, salty and perfect for gifting, party snacks or sprinkling over desserts and salads.

Prep Time10

Cook Time20

Total Time30

Course: Appetiser

Cuisine: British

Servings:

Calories: 262kcal

Author: Georgina Hartley

Ingredients

200 g mixed nuts or choose a single nut
100 g caster sugar
¼ teaspoon salt

Metric - US Customary

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

Nuts

You can use your favourite nuts for this mix. I have also 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.

This recipe uses a mix of 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.

Tips

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.

Storing. They will last nicely in an airtight container for about 2 weeks stored in a cool dark place at room temperature.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

Nutrition