There are several different methods of caramelizing nuts, but this is my favorite because I think it's the easiest. You make sort of a caramel coating and toast the nuts in it as it cooks as opposed to just melting plain sugar which can sometimes end in disaster.
In these pictures I'm using macadamia nuts, for the Steak and Mango Salad, but you could do pecans, walnuts, whatever. And let me just say that these are g o o d. I made these ones for my dinner, and instead I ate the entire pan plain!
Caramelized Nuts
recipe by Our Best Bites
2 T brown sugar
1/2 T light corn syrup
1/2 T butter
1/2 C nuts
Optional: 1/8 tsp cinnamon (SO good)
Place brown sugar, corn syrup, and butter (and cinnamon if you're using) in a non-stick skillet on the stove top. Set heat to medium or medium-high. Stir the mixture as it comes together until it bubbles like this:
Add nuts and stir to coat
Continue cooking for 5-7 minutes, stirring constantly until nuts turn golden brown in color and smell toasted.
Transfer to foil, waxed paper, or parchment and cool completely.
Break them apart with your fingers and enjoy!
Macadamia Nuts:
Pecans:
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My thanks again...!
Mmmmm I LOVE carmelized nuts!!! I always do pecans and the best way to tell if they're done baking is a taste test! (And yes I have burned my tongue more than once with my impatience) I can't wait to try it with macadamia nuts!
I loved this salad! I've got my mango that I won and I bought some flank steak so some time this week I'll be making it. I'm excited for Ned to try it!
Hi, I recently found your blog though Honey B and have been playing catch up. I was wondering if you have a printable version of this recipe? My children absolutely love carmelized nuts and would like to use your recipe to make them some.
Btw, you have a wonderful blog and will be back!
~ingid
Ingrid, we don't have a printing feature- but we're working on it! If you'd like to just print the text, just highlight the text and on your printing window select "Print Selection."
If you are using pecans and cooking them on the stove, they won't be crunchy. If you want crunchy pecans they will have to be done in the oven. Very yummy!!!
Dumb question: Do carmelized nuts taste the same as candied nuts? Your pics look a little more "goopy" than when I have done it with just sugar and a dallop of butter. But I think goopy is great. :)
Laura- the terms "candied" and "caramelized" are kind of used interchangeably when it comes to nuts. The sugar/butter method is just a bit lighter than this one. These aren't "goopy" since the candy part is crunchy- but it's more like a nut covered in a thin toffee coating, with a little bit more of a richer flavor from the brown sugar.
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