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.

Julie

INGREDIENTS

• 150 grams of room temperature walnut halves
• 70g (1/3 cup) superfine sugar
• water

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