Best 10 Caramel Coated Walnuts Recipes

5 MINUTE CANDIED WALNUTS

Steps:

• Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 Tbsp butter.
• Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn't burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
• Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Using two spatulas will make this task go faster. You don't want to give the nuts a chance to turn into a wad of inseparable delicious goodness unless you are the only person who will be enjoying the wad ;). Seriously, move quickly from the time the nuts are coated until they are separated out on the parchment paper.
• Once the coating hardens (5-7 minutes), you can transfer them to a bowl and enjoy!

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 COATED WALNUTS

Steps:

• 1. Mix together brown sugar ,margarine , white corn syrup, cream of tartar, and salt.
• 2. Bring to a boil for 3 minutes stirring often . Remove from heat .
• 3. Add baking soda and stir well until it settles. POUR OVER WALNUTS and stir until the walnuts are well coated. Pour into a large pan . Bake ar 200 degrees for 1 1/2 hours, Stir every 15 minutes.
• 4. Cool and break apart a little

CARAMEL NUTS

Steps:

• Gather the ingredients.
• Preheat the oven to 250 F. Place the nuts in a 9x13-inch baking pan and set aside.
• Combine the brown sugar, corn syrup, butter, and salt in a medium saucepan over medium-high heat. Stir while the butter melts and sugar dissolves, and let the whole mixture come to a slow boil.
• Boil the mixture for four minutes without stirring. Once the four minutes is up, remove the pan immediately from the heat. Add the baking soda and vanilla to the brown sugar mixture in the pan, and stir it in quickly.
• Immediately pour the bubbling brown sugar mixture over the nuts in the pan, and stir until the nuts are thoroughly coated with the caramel.
• Place the pan in the preheated oven, and bake the caramel nuts for 40 minutes, stirring after every 10 minutes to prevent burning. As they bake, they'll darken in color and emit a wonderful caramel smell.
• After 40 minutes, remove the nuts from the oven. Scrape them onto a baking sheet covered with foil or a silicone baking liner. Separate the nuts with a fork so they're not clumped up. Allow them to cool completely at room temperature. If you do have any big chunks of nuts, break them up once they're cool and crunchy.
• Enjoy your caramel nuts immediately, or store them in an airtight container or zip-top bag at room temperature for up to two weeks.

SALTED CARAMEL NUTS

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.

CARAMEL COATED WALNUTS

Steps:

• Mix together brown sugar, margarine, white corn syrup, cream of tartar, and salt.
• Bring to a boil for 3 minutes stirring often. Remove from heat.
• Add baking soda and stir well until settles.
• Pour over walnuts and stir until well coated.
• Pour into a large pan. Bake at 200 degrees for 1 1/2 hours, stirring every 15 minutes.

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.

CARAMEL-DIPPED HAZELNUTS

Steps:

• Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor,directly under cutting board.
• Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
• Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.

CARAMELIZED WALNUTS

Steps:

• Preheat oven to 325° F .
• Place walnuts on a baking sheet and toast 10 to 15 minutes or until golden.
• Combine honey, water and oil in a skillet and bring to boil.
• Reduce heat to medium and stir in walnuts. Cook, stirring frequently until all liquid has evaporated, about 1 minute.
• Transfer nuts to a bowl.
• Combine sugar and salt and toss with nuts. Spread nuts on a cookie sheet to cool and dry.
• Store in an airtight container.
• If you like sweet and hot, you can add some hot chili powder to the mix for a different but yummy tasste!

CARAMELIZED WALNUTS

Steps:

• Preheat oven to 325°F. Line heavy rimmed baking sheet with foil. Spray foil with nonstick spray. Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet.
• Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart. (Can be made 2 days ahead. Store airtight at room temperature.)