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 by first creating a syrup. The ones in the picture I did with the dry sugar method. As you can see they’re a bit gloppy although still delicious.
- 150 grams of room temperature walnut halves
- 70g (1/3 cup) superfine sugar