Best 3 Salted Caramel Nuts Recipes

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**Savor the Sweet and Salty Symphony: Salted Caramel Nuts - A Medley of Crunchy Delights**

Indulge in a symphony of flavors with our salted caramel nuts, a delightful treat that tantalizes your taste buds with a perfect balance of sweet and salty. These crunchy morsels are carefully crafted using a variety of nuts, each offering its own unique texture and flavor. From the classic richness of pecans to the delicate crunch of almonds, and the earthy notes of walnuts, every bite promises a satisfying experience. Coated in a luscious salted caramel glaze, these nuts are elevated to a new level of decadence. The caramel's richness is enhanced by a hint of salt, creating an irresistible combination that keeps you reaching for more. Whether you enjoy them as a snack, a topping for desserts, or a thoughtful gift, our salted caramel nuts are sure to be a hit. Embark on a culinary journey with our collection of recipes, each offering a unique twist on this classic treat. From traditional stovetop methods to innovative microwave and slow cooker variations, we've got you covered. Get ready to satisfy your sweet and salty cravings with our selection of salted caramel nut recipes.

Here are our top 3 tried and tested recipes!

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 PEANUT BARS



Salted Caramel Peanut Bars image

Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 24 bars

Number Of Ingredients 12

3 sticks (1 1/2 cups) unsalted butter, cubed, at room temperature, plus more for the baking sheet
3 cups all-purpose flour (see Cook's Note)
6 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Two 10.8-ounce bags chewy caramels, unwrapped
4 teaspoons heavy cream
1 cup salted roasted peanuts
Flaky salt

Steps:

  • Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
  • Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
  • Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
  • Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
  • Position an oven rack in the center of the oven and preheat to 325 degrees F.
  • Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
  • Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
  • Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.

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.

Tips:

  • Choose the right nuts. Any type of nut can be used for this recipe, but some nuts work better than others. Almonds, pecans, walnuts, and cashews are all good choices. Avoid using nuts that are too small, as they will be difficult to coat with the caramel.
  • Roast the nuts. Roasting the nuts before coating them with the caramel will help to bring out their flavor and make them more crunchy. To roast the nuts, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 10-15 minutes, or until they are golden brown and fragrant.
  • Use a good quality caramel sauce. The caramel sauce is the key to this recipe, so it's important to use a good quality sauce. You can either make your own caramel sauce or buy a store-bought sauce. If you are buying a store-bought sauce, be sure to choose one that is thick and creamy.
  • Be careful not to overcook the caramel. The caramel sauce should be cooked until it reaches a temperature of 240 degrees Fahrenheit. If the caramel sauce is overcooked, it will become too thick and hard.
  • Coat the nuts with the caramel sauce immediately. The caramel sauce will start to harden quickly, so it's important to coat the nuts with the sauce immediately after it is cooked.
  • Spread the nuts out on a baking sheet to cool. Once the nuts are coated with the caramel sauce, spread them out on a baking sheet and let them cool completely. This will help to prevent the nuts from sticking together.

Conclusion:

Salted caramel nuts are a delicious and easy-to-make snack that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or just for a quick snack. With these tips, you can make sure that your salted caramel nuts turn out perfectly every time.

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