Salted Caramel Nuts
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 900 gr.
Complexity: easily
Quantity: 900 gr.
Be careful! This brittle is so addictive you won't be able to stop. Its rich flavor comes from the mix of different nuts. Ina Garten used pecans, walnuts, cashews, and almonds for her recipe. The oven-dried nuts are simply poured with homemade caramel, and the entire mixture is sprinkled with coarse salt, which adds a more complex flavor to the sweet caramel. When cooking the caramel, it's important not to stir it with a spoon; just swirl the pan to prevent any sticking. Once the brittle has set, break it into large pieces and eat, or package it into small bags to give as gifts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup each whole roasted cashews, large pecan halves, whole unsalted almonds, and whole walnut halves (4 cups total)
- 1.5 cups of sugar
- 2 tsp vanilla extract
- 2 teaspoons coarse salt
- 1 tsp. fleur de sel
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Mix the nuts on a baking sheet, spread them out in an even layer, and bake for 7 minutes, until fragrant. Set aside to cool.
- Once the nuts have cooled, combine the sugar and 1/4 cup water in a 25cm saucepan. Stir with a fork until all the sugar is moistened. Heat over medium heat until the sugar melts. From this point on, swirl the pan, rather than stirring the caramel! Don't worry, the mixture may look like it's crystallizing..
- Continue cooking for 5-10 minutes, until the caramel is translucent and golden brown, swirling the pan constantly towards the end. Be careful: the caramel is very hot! Turn off the heat, quickly add the vanilla extract (the caramel will bubble!), and swirl the pan to combine. Working quickly (the caramel will continue to cook), add the nuts and coarse salt and stir with two large spoons to completely coat the nuts with the caramel.
- Transfer the entire mixture from the saucepan to a baking sheet lined with parchment paper. Spread it out in a single layer, pushing the nuts apart with two forks. Sprinkle with flaky salt and set aside to cool.
- Once the caramel has cooled completely and set, carefully break the candy into large pieces, being careful not to break them too finely.
Categories:
recipe / Desserts / Candies / Ina Garten
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