Best 6 Walnut Caramels Recipes

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Indulge in a delightful confectionery journey with our tantalizing Walnut Caramels. These handcrafted treats are a symphony of flavors and textures, featuring a rich caramel center enveloped in a layer of premium dark chocolate. Each bite offers a satisfying crunch from the walnuts, adding a delightful contrast to the smooth and creamy caramel.

This article presents a collection of Walnut Caramel recipes, each offering a unique twist on this classic dessert. From the traditional method using a candy thermometer to variations that employ a microwave or a slow cooker, we've got you covered. Whether you prefer a chewy or a hard caramel, our recipes cater to your taste preferences.

Embrace the nostalgia of homemade Walnut Caramels, perfect for gifting or savoring as a sweet treat. With step-by-step instructions and helpful tips, we'll guide you through the process of creating these delectable morsels. Join us on this culinary adventure and experience the magic of Walnut Caramels.

Check out the recipes below so you can choose the best recipe for yourself!

WALNUT CARAMEL CAKE



Walnut Caramel Cake image

"I once enjoyed a nutty chocolate-caramel cake at a teahouse," writes Deanna Richter. "I eventually happened upon a similar recipe that dresses up a boxed cake mix." The Elmore, Minnesota baker says the moist cake is a hit, especially with chocolate lovers, whenever she serves it.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-15 servings.

Number Of Ingredients 6

1 package German chocolate cake mix (regular size)
1 package (14 ounces) caramels
3/4 cup butter, cubed
3 tablespoons milk
1 cup chopped walnuts
1 cup semisweet chocolate chips

Steps:

  • Prepare cake mix according to package directions. Pour half of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18 minutes. Meanwhile, in a large saucepan, combine the caramels, butter and milk. Cook and stir over medium-low heat until melted. Pour over warm cake., Sprinkle with the walnuts and chocolate chips. Pour the remaining batter over chips. Bake 35-40 minutes longer or until cake is set and pulls away from sides of pan. Cool on a wire rack.

Nutrition Facts :

WALNUT CARAMEL TART



Walnut caramel tart image

Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h5m

Yield Cuts into 8-10 slices

Number Of Ingredients 8

175g plain flour , plus extra for dusting
85g butter , cut into small cubes
50g caster sugar
1 egg yolk
200g caster sugar
100g butter , cut into small pieces
200ml whipping or double cream
200g shelled walnut half

Steps:

  • Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
  • Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
  • To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
  • Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.

Nutrition Facts : Calories 539 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

CANDIED WALNUTS



Candied Walnuts image

Turn ordinary walnuts into a taste sensation with this simple candied walnuts recipe that's prepared on the stovetop. With plenty of brown sugar and a hint of pepper, the crunchy candied walnuts are a nice complement to a fruit and cheese tray. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Snacks

Time 20m

Yield 2 cups.

Number Of Ingredients 5

2 tablespoons canola oil
2 tablespoons balsamic vinegar
1/8 teaspoon pepper
2 cups walnut halves
1/2 cup packed brown sugar

Steps:

  • In a large heavy skillet, combine the oil, vinegar and pepper. Cook and stir over medium heat until blended. Add walnuts and cook over medium heat until nuts are toasted, about 4 minutes. , Sprinkle with brown sugar. Cook and stir until sugar is melted, 2-4 minutes. Spread on foil to cool. Store in an airtight container.

Nutrition Facts : Calories 124 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

DAWN'S CANDIED WALNUTS



Dawn's Candied Walnuts image

These walnuts are a special treat for Christmas, and are well worth the time it takes to make them.

Provided by Dawn Timmerman

Categories     Appetizers and Snacks     Nuts and Seeds

Time 30m

Yield 16

Number Of Ingredients 6

1 pound walnut halves
1 cup white sugar
2 teaspoons ground cinnamon
¼ teaspoon salt
6 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
  • Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
  • Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 16.9 g, Cholesterol 0.5 mg, Fat 18.6 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 1.8 g, Sodium 39.3 mg, Sugar 13.5 g

CARAMEL WALNUT BARS



Caramel Walnut Bars image

I cut this recipe out of the Sunday coupons 5+ years ago. I make them every Christmas for gift giving.

Provided by AZPARZYCH

Categories     Bar Cookie

Time 55m

Yield 24-36 serving(s)

Number Of Ingredients 7

2 cups flour
3/4 cup packed brown sugar
1 beaten egg
3/4 cup cold margarine or 3/4 cup butter
3/4 cup chopped walnuts
1 (14 ounce) bag caramels, unwrapped
1 (14 ounce) can sweetened condensed milk

Steps:

  • Preheat oven to 350°F.
  • Mix flour, sugar and egg.
  • Cut in ½ cup margarine until crumbly.
  • Stir in walnuts.
  • Reserve 2 cups of crumb mixture.
  • Press remaining crumb mixture firmly into a greased and floured 13x9 in pan.
  • Bake 15 minutes.
  • In a saucepan over low heat melt caramels with sweetened-condensed milk and remaining ¼ cup margarine.
  • Pour over prepared crust and top with reserved crumb mixture.
  • Bake 20 minutes or until bubbly.
  • Cool and cut into bars.
  • Store at room temperature.

Nutrition Facts : Calories 257.8, Fat 11.2, SaturatedFat 2.6, Cholesterol 15.6, Sodium 133.9, Carbohydrate 37, Fiber 0.5, Sugar 26.6, Protein 4

SALTED CARAMEL WALNUT TART



Salted Caramel Walnut Tart image

It took me a while to figure out a way to convert one of my favorite ice cream flavors into a pie-one of my favorite desserts. The result took quite a few tries, but in the end, it was so worth it. -Ruth Ealy, Plain City, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 9

2 large eggs, lightly beaten
1/4 cup plus 2 tablespoons heavy whipping cream
3/4 cup packed light brown sugar
1/4 cup plus 2 tablespoons golden syrup or light corn syrup
3 tablespoons unsalted butter, cubed
1-1/2 teaspoons vanilla extract
3/4 teaspoon sea salt
1 sheet refrigerated pie crust
1 cup chopped walnuts, toasted

Steps:

  • Let eggs stand at room temperature 30 minutes. In a microwave, heat cream on high for 20 seconds. Keep warm. Meanwhile, in a large, heavy saucepan over medium heat, combine sugar and syrup, stirring frequently. Bring to a boil; cook, stirring constantly, for 1 minute. Remove from heat. Slowly pour cream into pan; continue stirring constantly (cream may spatter) until well blended. Gradually add butter, stirring until melted. Add vanilla and sea salt; stir until smooth. Cool., Unroll crust into a 9-in. tart pan; trim edges. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack., Reduce oven setting to 350°. Whisk eggs into caramel mixture; stir in walnuts. Add filling to crust. Bake until center is just set (mixture will jiggle), 20-25 minutes. Cool completely. Refrigerate leftovers.

Nutrition Facts : Calories 293 calories, Fat 17g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 238mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • Use a heavy-bottomed saucepan to prevent scorching the caramel.
  • Stir the caramel constantly to ensure even cooking and a smooth texture.
  • Use a candy thermometer to accurately measure the temperature of the caramel.
  • Be careful when handling hot caramel, as it can cause severe burns.
  • If you don't have a candy thermometer, you can use the cold water test to check the doneness of the caramel. Drop a small amount of caramel into a glass of cold water. If it forms a hard ball that holds its shape, the caramel is ready.
  • For chewier caramels, cook the caramel to a higher temperature (250°F). For softer caramels, cook the caramel to a lower temperature (245°F).
  • Add chopped nuts, dried fruit, or spices to the caramel for a customized flavor.
  • Store the caramels in an airtight container at room temperature for up to two weeks.

Conclusion:

Walnut caramels are a delicious and easy-to-make candy that is perfect for gift-giving or enjoying at home. With a few simple ingredients and a little bit of time, you can create these decadent treats that are sure to satisfy your sweet tooth. So next time you're looking for a special treat, give walnut caramels a try!

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