Here’s How To Make And Enjoy Candied and Caramelised Nuts!
We have spoken about the importance of toasting nuts to get the best out of them (see our blog here), but candied and caramelised nuts are another way to enjoy them. There is a recipe below as well as some tips to get the best results.
You can also check out our YouTube video here.
What are they?
Candied and Caramelised nuts are different stages of the same process. The nuts are cooked in a sugar syrup which first of all turns into a white coating (candied), and as the cooking process continues the sugar mixture caramelises to coat the nuts (caramelised). If you want candied nuts, then simply remove the nuts from the cooking process at that stage.
Both forms are often used as decoration or to add a different flavour or texture to a cake or dessert (for example, candied and / or caramelised walnuts on a carrot cake make a delicious pairing). Their use is not just restricted to cakes and desserts – they make a lovely addition to a salad if you are wanting to add a sweet element. They are also delicious on their own – a nicely packed jar or bag makes a simple and lovely gift!
The process works very well for most nuts but particularly well for walnuts, pecans, hazelnuts and almonds.
Carrot Cake, Sour Cream Mousse and Dulcey Chocolate decorated with a Candied Walnut
3 Tips
Here are 3 tips for achieving the best results:
Prepare your ingredients before starting: It can be a quick process, so it’s essential to have all your ingredients ready before you begin. Have your nuts, sugar, and any flavourings (such as salt or spices) measured out and easily accessible. A prepared workspace will help you work efficiently and prevent the sugar from burning while you gather your ingredients.
Use a heavy-bottomed pan: When caramelising nuts, it’s crucial to use a heavy-bottomed pan. This type of pan distributes heat evenly, reducing the risk of hot spots that can cause uneven caramelisation or burning. A non-stick pan can also work well, but avoid using thin, flimsy pans that may heat unevenly.
Constantly stir and watch carefully: Caramelising sugar can go from perfectly golden to burnt very quickly. Once you’ve added your sugar to the pan and it starts to melt and caramelise, be prepared to stir constantly with a wooden or silicone spatula. This prevents the sugar from scorching and ensures that all the nuts are evenly coated. Keep a close eye on the colour of the caramel, as it should be a beautiful golden brown. As soon as you reach the desired colour, remove the nuts from the heat and spread them out to cool on a parchment-lined baking sheet or silicone mat.
Recipe
We have used walnuts for this recipe, but you could substitute another nut. Just be aware that the roasting time of your nuts will vary depending on the type and size.
Also please note that larger nuts are more difficult to caramelise so you are better chopping up your nuts.
Ingredients:
150g Chopped walnuts
25g Water
75g Caster Sugar
Method:
Roast your nuts at 140°C for approximately 15 minutes and cool. First of all, you will smell the aroma as the toasting process takes effect but smell alone is not the definitive test of the nut being properly toasted – go by colour and taste. Once they have turned a shade darker then that is a better indication and, as we should be doing with every other ingredient or element, taste the nuts and seeds to check.
Heat the sugar and water in a saucepan. You will see the sugar dissolve into the water and then the mixture will come to the boil.
At this point add your nuts to the saucepan and stir.
Keep stirring on a medium heat until you see the syrup begin to crystalise into a white covering on the nuts.
For candied nuts, once the nuts have all turned white then immediately remove them onto a baking tray lined with parchment to cool.
For caramelised nuts keep the nuts in the saucepan, continuously stirring them on a medium heat. You will see the nuts pass though the candied stage. The crystalised white coating will begin to melt into a caramel coating. You can then remove them from the pan onto a lined baking tray.