5 MINUTE PERFECT CARAMELIZED NUTS
Provided by Jen
Time 5m
Number Of Ingredients 3
Steps:
- Add nuts, sugar, and butter to a large nonstick skillet and heat over medium heat. Stir constantly with a rubber heat-proof spatula until the sugar melts into the butter and completely coats the nuts, turning the heat down as needed, approximately 5-7 minutes.
- Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes. Chop the nuts if desired.
SUGAR-AND-SPICE CANDIED NUTS
Here's a wonderful snack to have on hand for entertaining, gift-giving or just munching anytime. With a sweet-spicy coating, the crunchy mixed nuts are hard to resist.-Tonya Burkhard, David, Illinois
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. In a small saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Remove from heat. Add nuts; toss to coat. Spread into prepared pan., Bake 12-15 minutes or until bubbly, stirring once. Immediately transfer to waxed paper; cool completely. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 256 calories, Fat 19g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 316mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 6g protein.
SPICED WALNUTS
This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but I'm typing it up for ZWT II. Pecans would probably work well too. I need to make these for my dad. I'm sure he'd love them! Makes 2 cups
Provided by dicentra
Categories Lunch/Snacks
Time 13m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a skillet, heat the oil over moderate heat. Add the walnuts, tossing to coat.
- Add the sugar, salt and cayenne, and cook, stirring constantly for 8 minutes or until nuts are well coated and sugar has caramelized.
Nutrition Facts : Calories 900.6, Fat 83.2, SaturatedFat 8.2, Sodium 583.9, Carbohydrate 35.4, Fiber 8.1, Sugar 22, Protein 17.9
CARAMELIZED NUTS
Adapted from existentialmoo.com. Makes a very tasty snack. CAUTION: it's very addictive! Can be made 1 week ahead and kept in an airtight container at room temperature
Provided by WaterMelon
Categories Lunch/Snacks
Time 27m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Combine almonds, cashews, pecans, and walnuts in a large bowl.
- Line baking pan with foil and lightly oil.
- Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved.
- Pour over nuts and stir until nuts are well coated.
- Transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring nuts occasionally, until golden brown, 10 to 12 minutes.
- (gotta watch them, they burn easily) Lightly oil another sheet of foil, spread nuts in 1 layer on foil and cool completely.
- Break apart any nuts that are stuck together.
CARAMEL NUTS
Caramel nuts are sweet, crunchy and covered in caramelized brown sugar! Eat them plain or enjoy them in desserts and salads.
Provided by Elizabeth LaBau
Categories Candy
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Preheat the oven to 250 F. Place the nuts in a 9x13-inch baking pan and set aside.
- Combine the brown sugar, corn syrup, butter, and salt in a medium saucepan over medium-high heat. Stir while the butter melts and sugar dissolves, and let the whole mixture come to a slow boil.
- Boil the mixture for four minutes without stirring. Once the four minutes is up, remove the pan immediately from the heat. Add the baking soda and vanilla to the brown sugar mixture in the pan, and stir it in quickly.
- Immediately pour the bubbling brown sugar mixture over the nuts in the pan, and stir until the nuts are thoroughly coated with the caramel.
- Place the pan in the preheated oven, and bake the caramel nuts for 40 minutes, stirring after every 10 minutes to prevent burning. As they bake, they'll darken in color and emit a wonderful caramel smell.
- After 40 minutes, remove the nuts from the oven. Scrape them onto a baking sheet covered with foil or a silicone baking liner. Separate the nuts with a fork so they're not clumped up. Allow them to cool completely at room temperature. If you do have any big chunks of nuts, break them up once they're cool and crunchy.
- Enjoy your caramel nuts immediately, or store them in an airtight container or zip-top bag at room temperature for up to two weeks.
Nutrition Facts : Calories 531 kcal, Carbohydrate 35 g, Cholesterol 20 mg, Fiber 5 g, Protein 5 g, SaturatedFat 8 g, Sodium 223 mg, Sugar 29 g, Fat 45 g, ServingSize 3 cups (6 servings), UnsaturatedFat 0 g
CARAMELIZED AND SPICED NUTS
Provided by Erika Lenkert
Categories Nut Appetizer Cocktail Party Quick & Easy New Year's Eve Spice Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- In a small saucepan melt the butter over moderate heat, add the sugar (and spiced if you wish), and stir until the sugar's dissolved. Add the nuts, stirring until golden, 2 to 4 minutes.
- Transfer the nuts to a bowl to cool.
SALTED CARAMEL NUTS
Steps:
- Preheat the oven to 350 degrees.
- Combine the nuts on a sheet pan, spread them out, and roast them for 7 minutes, until they become fragrant. Set aside to cool.
- After the nuts are cooled, place the sugar and 1/4 cup of water in a medium (10-inch) saute pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts -- from this point on, don't stir the caramel, swirl the pan! Don't worry -- the mixture may look as though it's crystallizing. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. (Careful -- the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated.
- Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they're completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much.
SALTED CARAMEL NUTS
Steps:
- Preheat the oven to 350 degrees F.
- Combine the nuts on a sheet pan, spread them out and roast them for 7 minutes, until they become fragrant. Set aside to cool.
- After the nuts are cooled, place the sugar and 1/4 cup of water in a medium (10-inch) saute pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts; from this point on, don¿t stir the caramel, swirl the pan! Don¿t worry, the mixture may look as though it¿s crystallizing. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. (Careful, the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated.
- Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they¿re completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much.
SPICED CARAMELIZED PECANS
Steps:
- In a deep-fryer or a deep pot, heat the oil to 350 degrees. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
- Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
- Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
CARAMELIZED MACADAMIA NUTS
Make and share this Caramelized Macadamia Nuts recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 10m
Yield 2 , 2 serving(s)
Number Of Ingredients 2
Steps:
- Heat small heavy saucepan over medium heat. Add the sugar and macadamia nuts to the pan and stir.
- Continue stirring until the sugar has melted and caramelized the macadamia nuts.
- Carefully transfer nuts onto waxed paper. Let cool - break into pieces.
Nutrition Facts : Calories 337.3, Fat 25.4, SaturatedFat 4, Sodium 1.7, Carbohydrate 29.6, Fiber 2.9, Sugar 26.5, Protein 2.6
CARAMELIZED NUTS
Provided by Pierre Gagnaire
Categories Candy Nut Dessert Bake Almond Cashew Pecan Walnut Honey Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Toast hazelnuts in a shallow baking pan until fragrant and a shade darker, about 8 minutes.
- When hazelnuts are cool enough to handle, wrap in a kitchen towel and rub to remove skins. (Not all skins will come off.) Transfer hazelnuts to a large bowl with almonds, cashews, pecans, and walnuts. Line baking pan with foil and lightly oil.
- Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour over nuts and stir until nuts are well coated. Transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring and redistributing nuts occasionally, until golden brown, 10 to 12 minutes.
- Lightly oil another sheet of foil and put on a work surface. Spread nuts in 1 layer on foil and cool completely. Break apart any nuts that are stuck together.
CARAMELISED NUTS
A moreish treat that can be a little addictive. These nuts are so yummy you'll need to make double
Provided by Tana Ramsay
Categories Afternoon tea, Buffet, Dessert, Supper, Treat
Time 15m
Number Of Ingredients 3
Steps:
- Mix together all the ingredients in a pan and place over a moderate heat. Stir constantly, allowing the mix to caramelise and turn brown and making sure all the nuts are well coated.
- Pour the nuts onto some greaseproof paper. Don't worry if they are stuck together, as they can be separated when cool. Store in an airtight container for up to 1 week.
Nutrition Facts : Calories 194 calories, Fat 12.2 grams fat, SaturatedFat 1.1 grams saturated fat, Carbohydrate 16.4 grams carbohydrates, Sugar 15.7 grams sugar, Fiber 0.9 grams fiber, Protein 3.2 grams protein, Sodium 0.01 milligram of sodium
SPICED CARAMELIZED NUTS
Take pride in making caramelized nuts yourself. Toss PLANTERS Walnuts with sugar, cinnamon and nutmeg to make these Spiced Caramelized Nuts.
Provided by My Food and Family
Categories Meal Recipes
Time 30m
Yield Makes 2-1/2 cups or 10 servings, 1/4 cup each.
Number Of Ingredients 6
Steps:
- Preheat oven to 325ºF.
- Beat egg white in medium bowl with wire whisk until foamy. Add sugar and seasonings; beat until well blended. Add nuts; stir until evenly coated.
- Spread into lightly greased 15x10x1-inch baking pan.
- Bake 20 min., or until browned stirring occasionally. Cool completely. Store in airtight container at room temperature.
Nutrition Facts : Calories 230, Fat 19 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CARAMELIZED SPICED CARROTS
Categories Vegetable Side Bake Roast Thanksgiving Vegetarian Mint Basil Pine Nut Carrot Fall Pomegranate Molasses Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Whisk 1/4 cup water, pomegranate molasses, and next 7 ingredients in large bowl to blend. Add carrots to pomegranate mixture and toss to coat. Divide carrots between 2 large rimmed baking sheets. Roast until carrots are tender and liquids are reduced to glaze, stirring twice and mixing in water by tablespoonfuls if needed to prevent burning, about 55 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes before serving.)
- Transfer carrots to platter. Sprinkle pomegranate seeds, pine nuts, basil, and mint over carrots and serve.
- *A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).
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