HOW TO MAKE CARAMEL NUTS RECIPES
CARAMELIZED NUTS RECIPE - FOOD.COM
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
Total Time 27 minutes
Prep Time 15 minutes
Cook Time 12 minutes
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.
Nutrition Facts : Calories 733.9, FatContent 57.4, SaturatedFatContent 6.3, CholesterolContent 0, SodiumContent 182.8, CarbohydrateContent 50.7, FiberContent 7.2, SugarContent 34.4, ProteinContent 15.8
NUTTY CARAMELS RECIPE: HOW TO MAKE IT
A cousin passed this quick and easy recipe on to me. We make it every Christmas and include the caramels in gift baskets we share with family and friends.
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 1-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, corn syrup, milk and remaining butter. Cook and stir over medium heat until a candy thermometer reads 238° (soft–ball stage)., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 248° (firm-ball stage)., Remove from heat; stir in nuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. If desired, drizzle with chocolate. Let stand until set.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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This homemade caramel corn far surpasses the store-bought variety. Adding nuts makes it extra special. I like to double the recipe for gifting. —Karen Edwards, Sanford, Maine
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- Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, corn syrup, milk and remaining butter. Cook and stir over medium heat until a candy thermometer reads 238° (soft–ball stage)., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 248° (firm-ball stage)., Remove from heat; stir in nuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. If desired, drizzle with chocolate. Let stand until set.
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