Anything that gets the salted caramel treatment is usually a winner. Take these Salted Caramel Nuts, for example. Crunchy, salty and sweet, they make a fabulous snack. Warning…they are super addictive!
Salted Caramel Nuts
1 cup each whole roasted salted cashews, whole large pecan halves, whole unsalted almonds, and whole walnut halves (4 cups total–use any combination of nuts you like)
1½ cups sugar
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
1 teaspoon fleur de sel
1. Preheat oven to 350℉.
2. Combine the nuts and spread out onto a large sheet pan. Roast for 7 minutes, until the nuts become fragrant. Set aside to cool.
3. Place the sugar and ¼ cup of water in a medium (10-inch) sauté pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts. Don’t stir the caramel from this point on. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. Watch carefully to avoid burning the caramel. Be careful, it will be very hot.
4. Remove caramel from the heat and quickly add the vanilla (it will bubble up) and swirl the pan to combine.
5. 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.
6. 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.
7. When the nuts are completely cooled, carefully break the nuts into large clusters with your hands, trying not to break them up too much.
Makes 8 cups
Recipe from Make It Ahead by Ina Garten
I’m nuts for the new soulful single ‘Higher’ from English musician Jack Woodward. It’s as uplifting as the song title.