Salted Caramel Nuts Recipes

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SALTED CARAMEL NUT BRITTLE



Salted Caramel Nut Brittle image

This favorite candy gets a hearty update with almonds, cashews, pumpkin seeds and sesame seeds.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 33m

Yield 24

Number Of Ingredients 9

Reynolds Wrap® Non Stick Aluminum Foil
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-color corn syrup
⅓ cup lightly salted roasted cashews, coarsely chopped
⅓ cup almonds, toasted and coarsely chopped
¼ cup roasted and salted pumpkin seeds
2 tablespoons sesame seeds, toasted

Steps:

  • Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside.
  • Melt the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer.
  • Pour into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.
  • Set baking pan on a wire rack. Cool completely and break into large pieces to serve.

Nutrition Facts : Calories 136.9 calories, Carbohydrate 10.4 g, Cholesterol 20.3 mg, Fat 10.6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 5.3 g, Sodium 67.6 mg, Sugar 8.8 g

SALTED CARAMEL NUTS



Salted Caramel Nuts image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 8 cups

Number Of Ingredients 5

1 cup each whole roasted salted cashews, whole large pecan halves, whole unsalted almonds and whole walnut halves (4 cups total)
1 1/2 cups sugar
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
1 teaspoon fleur de sel

Steps:

  • Preheat the oven to 350 degrees F.
  • 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.

SALTED CARAMEL & NUT CUPS



Salted Caramel & Nut Cups image

These indulgent cookie cups, with four kinds of nuts, have helped make many of my holiday get-togethers even more special. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
3 ounces cream cheese, softened
2 tablespoons sugar
1 cup all-purpose flour
1 large egg
1/4 cup hot caramel ice cream topping
1/4 to 1/2 teaspoon ground allspice
1/4 cup chopped pecans
1/4 cup chopped slivered almonds
1/4 cup chopped macadamia nuts
1/4 cup chopped pistachios
Coarse sea salt
Sweetened whipped cream, optional

Steps:

  • In a small bowl, beat butter, cream cheese and sugar until blended. Gradually beat in flour. Refrigerate, covered, 30 minutes or until firm., Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottoms and up the sides of greased mini-muffin cups., In a small bowl, whisk egg, caramel topping and allspice until blended. Stir in nuts. Place about 2 teaspoons mixture in each cup., Bake 20-22 minutes or until edges are golden and filling is set. Immediately sprinkle tops with salt. Cool in pans 10 minutes. Remove to wire racks to cool. If desired, serve with whipped cream.

Nutrition Facts : Calories 149 calories, Fat 11g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 89mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

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