Caramelized Nuts Recipes

SALTED CARAMEL NUTS

Steps:

• Preheat the oven to 350 degrees.
• Combine the nuts on a sheet pan, spread them out, and roast them for 7 minutes, until they become fragrant. Set aside to cool.
• After the nuts are cooled, place the sugar and 1/4 cup of water in a medium (10-inch) saute pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts -- from this point on, don't stir the caramel, swirl the pan! Don't worry -- the mixture may look as though it's crystallizing. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. (Careful -- the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated.
• Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they're completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much.

CARAMEL PECANS

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

CARAMELIZED PECANS

Steps:

• 1. Roast Pecans in oven 10-15 min in oven. *Note: They are roasted properly when they don't taste bitter in the middle and have a snappy crunch to them. Set aside
• 2. In a large nonstick skillet melt butter on medium heat then add brown sugar and mix into a paste. Hold the skillet under the faucet and give it a dash of water with the sink handle. Return to the burner and stir mixing the paste and water while it is bubbling and dissolving the brown sugar. When the water evaporates give it another dash of water to incorporate it into a syrup and let it bubble and boil for a few until it starts to thicken (carmelize). *Note: Make sure the brown sugar is no longer grainy and has melted into a syrup, and the syrup has started to thicken and hold together and is not runny.
• 3. Quickly add the roasted pecans and fold them into the caramelized mixture then quickly empty them onto a tray separated from one another. Let them cool without moving them. *Note This stage has to be done quickly and you must not stir them to much or disturb the carmel coating or it will lose it's shiny sheen and become dull and brittle.
• 4. When they are cool remove from the tray and serve over vanilla ice cream or just as a treat.

CARAMELIZED NUTS

Steps:

• Preheat oven to 350°F.
• Toast hazelnuts in a shallow baking pan until fragrant and a shade darker, about 8 minutes.
• When hazelnuts are cool enough to handle, wrap in a kitchen towel and rub to remove skins. (Not all skins will come off.) Transfer hazelnuts to a large bowl with almonds, cashews, pecans, and walnuts. Line baking pan with foil and lightly oil.
• Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour over nuts and stir until nuts are well coated. Transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring and redistributing nuts occasionally, until golden brown, 10 to 12 minutes.
• Lightly oil another sheet of foil and put on a work surface. Spread nuts in 1 layer on foil and cool completely. Break apart any nuts that are stuck together.

CARAMELISED NUTS

Steps:

• Mix together all the ingredients in a pan and place over a moderate heat. Stir constantly, allowing the mix to caramelise and turn brown and making sure all the nuts are well coated.
• Pour the nuts onto some greaseproof paper. Don't worry if they are stuck together, as they can be separated when cool. Store in an airtight container for up to 1 week.

CANDIED PEANUTS (CARAMELIZED PEANUTS)

Steps:

• Combine the sugar and water in a skillet. Cook over medium heat, stirring constantly, until the mixture thickens into a syrup.
• Add the peanuts and continue stirring for about 10 minutes, or until the liquids evaporate and a sandy-textured sugar mixture coats the peanuts.
• Lower the heat and continue stirring as the excess sugar in the pan begins to melt. This will take another several minutes. Once the syrup begins to form, it will turn from clear to golden to amber. Stir constantly, and be careful that the heat is not so high as to burn or darken the syrup too much.
• When the syrup is a medium amber color and the sugary coating on the peanuts has glazed, add the salt if using and turn the peanuts out into your prepared pan. Spread the candied peanuts into a single layer to cool.
• Be sure the caramelized peanuts are completely cool before storing in an airtight container.

CARAMELIZED NUTS

Steps:

• Preheat oven to 350°F.
• Combine almonds, cashews, pecans, and walnuts in a large bowl.
• Line baking pan with foil and lightly oil.
• Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved.
• Pour over nuts and stir until nuts are well coated.
• Transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring nuts occasionally, until golden brown, 10 to 12 minutes.
• (gotta watch them, they burn easily) Lightly oil another sheet of foil, spread nuts in 1 layer on foil and cool completely.
• Break apart any nuts that are stuck together.