Ina Garten Salted Caramel Nuts

Ina Garten salted caramel nuts are an easy candied snack made with cashews, pecans, almonds and walnuts in a golden vanilla caramel, ready in 35 minutes. This make-ahead party snack with few ingredients fits holiday gifting, game day and cozy dinner parties, since it keeps for a full week at room temperature.

Swirl the caramel instead of stirring it, because a spoon pushes sugar crystals into the pan and turns the syrup grainy. Stir it and you end up with a cloudy, sandy coating instead of a clear amber glaze.

Ina Garten tested these in her Make It Ahead cookbook by leaving a container on the counter at a dinner party. Guests kept wandering back for handfuls all evening, and the toasted nuts with flaky fleur de sel are why.

Source: Make It Ahead (2014)

Ina Garten Salted Caramel Nuts

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

16

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

260

kcal

Four kinds of toasted nuts get tossed in a glossy vanilla caramel until every one is coated. Once cooled, they break into crunchy, salty clusters with a sweet shell.

Ingredients

• 1 cup each whole roasted salted cashews, whole large pecan halves, whole unsalted almonds, and whole walnut halves (4 cups total)
  

• 1 1/2 cups sugar
  

• 2 teaspoons pure vanilla extract
  

• 2 teaspoons kosher salt
  

• 1 teaspoon fleur de sel
  

Directions

• Preheat the oven: Preheat the oven to 350 degrees. That way it is fully hot when the nuts go in.
• Roast the nuts: Spread 1 cup each of cashews, pecans, almonds and walnuts on a sheet pan. Roast them for 7 minutes until fragrant, then set them aside to cool.
• Start the caramel: Mix 1 1/2 cups sugar and 1/4 cup water in a 10-inch sauté pan with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar melts, then stop stirring and swirl the pan instead.
• Cook to golden brown: Keep cooking for 5 to 10 minutes until the mixture turns a clear golden brown, swirling constantly near the end. Don't worry if it looks like it is crystallizing, and be careful because the caramel is very hot.
• Add vanilla and nuts: Off the heat, quickly add 2 teaspoons vanilla and swirl, since it will bubble up. Then add the nuts and 2 teaspoons kosher salt and toss with 2 large spoons until every nut is coated.
• Spread and salt: Pour the nuts and any extra caramel onto a parchment-lined sheet pan. Pull them apart into one layer with two forks, then sprinkle with 1 teaspoon fleur de sel.
• Cool and break apart: Let the nuts cool completely. Then break them into large clusters with your hands, taking care not to crush the nuts.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, OXO silicone spatula set, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long do salted caramel nuts keep?

Store them in sealed containers at room temperature for up to a week. Keep them away from humidity, since moisture makes the caramel sticky.

Can I use different nuts?

Yes, any mix of unsalted or lightly salted nuts works, as long as you roast them first so they stay crisp. Keep the total at 4 cups so the caramel coats them evenly.

Can I make these ahead for a party?

They are made for it, since they hold for a week once fully cooled. Make them a few days early and just set out a bowl on the day.

Why did my caramel turn grainy?

Stirring after the sugar melts is the usual cause, because it spreads crystals through the syrup. Swirl the pan instead, and use a clean pan so no stray sugar grains get in.

What can I use instead of a sauté pan?

A heavy-bottomed saucepan of similar size works fine, since it distributes heat evenly. Pick one wide enough that the sugar cooks in a thin layer so it browns evenly.