How to Make Salted Caramel Mixed-Nuts

 

Caramel clusters of a variety of nuts make a perfect treat to have around the house during the Holidays.  These clusters are sure to be an irresistable Holiday favorite, and can be enjoyed as a topping for desserts or simply by the handful.  The balance between the rich caramel and tangy sea salt makes these clusters a perfect combination of sweet and savory for your next cocktail party as well.

On the off chance that there are any left over, these treats also make for the perfect housewarming or hostess gift presented in a small mason jar with a simple red and white baker’s twine or a red ribbon.  As an added bonus, this recipe introduces the technique of making caramel, an invaluable skill that will assist you in preparing other dishes such as crème caramel, caramel candies, and the classic caramel sauce.

How to Make Salted Caramel Mixed Nuts

• 1          cup      whole unsalted almonds
• 1          cup      whole roasted salted cashews
• 1          cup      whole large pecans (or halves)
• 1          cup      whole walnuts (or halves)
• ½         cup      whole macadamia nuts (optional)
• 2          cups    granulated sugar
• ½         cup      water
• ½         tsp.      lemon juice
• 2          tsp       pure vanilla extract (or orange extract)
• 2          tsp       salt
• 1          tsp       fleur de sel (or other flaky sea salt)

1. Preheat the oven to 350°F

2. Combine the nuts on a sheet pan, spread them out in a single layer, and roast them for 6-7 minutes, until they become fragrant (if uncertain, take them out just as they begin to turn light golden). Set aside to cool.

3. Prepare the caramel: Have a pastry brush ready, dipped in cold water in a cup. Add the sugar, water and lemon juice in a 2-qt. saucepan, set over medium heat. Mix with wooden spoon until all of the sugar is moistened. Use the wet pastry brush to wipe down the sides of the pan (right above the liquid) and to wash down any sugar crystals, so as to prevent them from crystalizing. Over medium-high heat, bring to a boil, and heat until the sugar dissolves completely and turns to a clear liquid. From this point on, do not stir the caramel, or the syrup will crystalize and the mixture will seize; just swirl the pan. Every now and then brush down the sides with the brush to dissolve the crystals. Continue to cook for 8 to 10 minutes, until the mixture starts to change color and becomes a lovely shade of light amber or golden brown. Watch it closely and swirl the pan constantly as the color changes. If you would prefer to use a digital instant-read thermometer, it should register 340° F – 350°F at that point.

4. 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 due to the residual heat and will harden really fast–add the nuts and the salt and toss until the nuts are completely coated.

5. Pour the nuts and any extra caramel onto a sheet pan lined with parchment paper. Spread the nuts out in a single layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool.

6. When they are completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much. Store at room temperature in an air tight container or bag.

Clusters of salted caramel nuts