Caramelized nuts are a staple, in my opinion. They can be used in pastry applications and also in salads. They’re easy to make either with a dry caramelization method or a syrup. I love the ease of just throwing a bunch of sugar in a pan and caramelizing it but for the nuts, I’ve had more success with using the method below. For some reason, I seem to get a smoother coating over the nuts. The ones in the picture I did with the dry pan method. As you can see they’re a bit gloppy although still delicious.
- 200 grams of room temperature walnut halves
- 70g (1/3 cup) superfine sugar
- 3 tablespoons water
- Place sugar in a small pot and moisten with the water.
- Place pot on a low flame and swirl the pan by the handle until the sugar is completely dissolved and liquid is clear. Bring syrup to a boil. Dip a heat proof pastry brush in cold water and wash any sugar crystals off the sides of the pot. Cook until the syrup reaches 248 degrees Farenheit.
- Pour in all the walnuts at once and stir with a wooden spoon or silicone spatula to coat nuts with the syrup. The syrup will turn white and crystallize on the surface of the nuts. Keep stirring until the crystals melt and turn a light brown.
- Pour the nuts out on parchment paper or a silicone mat.
- Try and separate the pieces after a few minutes.