Caramelised nuts

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Results 1-20

• DJW

  09 November 2008

  DJW rated and commented on this recipe

  

  Didn't have any Grand Marnier used Cointreau instead, so good and enjoy by all who like nuts have had to make another batch. Only downside is they are too moreish you just cannot stop going back for more.

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• Lulu's recip

  22 November 2008

  Lulu's recip commented on this recipe

  Don't have Grand Marnier or cointreau. Would Baileys be any good?

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• Astret

  26 November 2008

  Astret commented on this recipe

  I would suggest not using a creamy drink like baileys as I think the sugar and alcohol content is too low. I think the cream might inhibit caramelization too. Whisky or rum might work though?

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• Piirakka

  19 June 2009

  Piirakka rated and commented on this recipe

  

  Brilliant recipe

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• kezz

  04 September 2009

  kezz commented on this recipe

  Wow! Just made these nuts using cognac and a little orange essence in place of the grand marnier and they are gorgeous. Sooo easy but effective.

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• Joy

  15 October 2009

  Joy commented on this recipe

  Kezz could I ask what amount of cognac and orange essence you used? thanks

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• JanetM

  14 November 2009

  JanetM rated and commented on this recipe

  

  Made these with brandy as I didn't have grand marnier. I found the icing sugar stuck to the bottom if the pan though even with constant stiring. Anyone else have that prob. The oils came out of the nuts and gave it a good covering but it didn't caramalise. They tasted good so not a complete disaster. Please advise.

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• Carl Potts

  24 November 2009

  Carl Potts commented on this recipe

  Would anyone recommend using rum in place of the grand marnier?

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• tetttigger

  20 December 2009

  tetttigger rated and commented on this recipe

  

  I used brandy as i didnt have any grand marnier, added some boyijian orange oil (google it and then try it, its expensive but sooooo worth it!). The nuts took a little time to caramalise, and when they looked too dry i added some more brandy - might try orange juice next time as i think the sugar just needs to be more wet). All turned out well in the end and they are just fab! In the end i think i used about 3 times as much liquid as the recipe.

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• Darth Tigger

  08 February 2010

  Darth Tigger rated this recipe

  

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• cakeanyone?

  31 March 2010

  cakeanyone? rated and commented on this recipe

  

  Really really moreish! I thought I'd overdone them to begin with as they didn't seem to caramelize how I expected them to and when they were still warm they tasted overdone...but when cold they were absolutely gorgeous and tasted completely different!

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• Anne

  24 November 2010

  Anne commented on this recipe

  try using melted butter, maple syrup and chilli flakes for a spicy non alcoholic alternative - i cannot seem to make enough !!!!!!!

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• Halfmoon

  12 December 2010

  Halfmoon commented on this recipe

  I seemed to have a problem making these. I followed the recipe but found the mixture very dry and didn't go brown or caramelise. I had to add more liquid and ended up with a syrupy mixture. Tried again with the leftover nuts today but tried to 'melt' the icing sugar before adding the nuts. They have turned out with a white sugary coating on them. Where am I going wrong please? Don't want to waste more cointreau until I can get it right. Thanks.

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• Cfozzy

  14 December 2010

  Cfozzy commented on this recipe

  fANTASTIC, SO EASY....NOW GIVING LITTLE BAGS AS PRESENTS THIS CHRISTMAS.....

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• kiwipaula

  18 December 2010

  kiwipaula rated and commented on this recipe

  

  My mixture was also very dry, with a lot of sugar stuck to the pan. I ended up adding an extra 3 tbsp Cointreau and even a splash of water. I got a delicious result though.

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• Yummy

  21 January 2011

  Yummy commented on this recipe

  having no appropriate alcohol in the house i tried the suggestion above of butter, maple syrup and chilli flakes and they are so deliscious and super easy to make.

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• Lmcd

  10 November 2011

  Lmcd commented on this recipe

  How long do you think these would keep for if jarred or cellophane wrapped?

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• Franniban

  10 December 2011

  Franniban rated and commented on this recipe

  

  I wouldn't bother with these again, I could not get them to caramelize. Too much faffing about for some nuts covered in sugar.

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• charlie

  14 December 2011

  charlie commented on this recipe

  should the nuts (eg hazelnuts and almonds) still have their skins on or should they be blanched? Please can anyone tell me ....thanks.

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• Elaine

  21 December 2011

  Elaine rated and commented on this recipe

  

  Have just made these for the second time. As the recipe stands these are sugared nuts, not carmelised. They are still quite nice however given that they don't match the title I have scored low. Like everyone else I added about three times the liquid. I added more Grand marnier and then water when I could see we were just ending up with the sugared version again. I removed them from the pan after adding the second couple of tables spoons of water when they still looked a little wet and glossy. This had meant that they have a thin sugary coating which is not too bad. Best result you could hope for with this recipe :<

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Ingredients

• 200g mixed nuts , try pecans, almonds, hazlenuts, pistachios
• 140g icing sugar
• 3 tbsp Grand Marnier

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

• 200g mixed nuts , try pecans, almonds, hazlenuts, pistachios
• 140g icing sugar
• 3 tbsp Grand Marnier

Per serving

194 kcalories, protein 3.2g, carbohydrate 16.4g, fat 12.2 g, saturated fat 1.1g, fibre 0.9g, sugar 15.7g, salt 0.01 g

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