Caramelised nuts

Caramelised nuts

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(13 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 10

A moreish treat that can be a little addictive. These nuts are so yummy you'll need to make double

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
194
protein
3.2g
carbs
16.4g
fat
12.2g
saturates
1.1g
fibre
0.9g
sugar
15.7g
salt
0.01g

Ingredients

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

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Method

  1. Mix together all the ingredients in a pan and place over a moderate heat. Stir constantly, allowing the mix to caramelise and turn brown and making sure all the nuts are well coated.
  2. Pour the nuts onto some greaseproof paper. Don't worry if they are stuck together, as they can be separated when cool. Store in an airtight container for up to 1 week.

Recipe from Good Food magazine, December 2007

Comments, questions and tips

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Comments

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skeetskeet69's picture

this is definitely a snack i would serve at a funeral. the guests would go ape for my nuts

climbup's picture
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didn't work :( tried to make fora christmas present ages ago but just turned into icing sugar coated nuts. too many people have said the same so if i were you i would look elsewhere for a recipe.

lauramurray's picture
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I had the same problem with the mixture being sugary so added a tiny bit more grand marnier and a knob of butter then turned the heat up more and this did the trick. I think if they're not caramlising then it needs to be hotter. I did have to be careful then though as they would'vd burned much more easily so had to keep stiring!

sarahlouisedouglas's picture
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Mine kept for 3 weeks before Christmas when they were eaten in a jar but I left some out in a ramekin dish in the cupboard and tasted great even after 5 weeks- still crunchy. These are sugared though- not caramelised but they taste great with cointreau.

sarahlouisedouglas's picture
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I too used cointreau thanks to other comments as I didn't have grand mariner. I think I over cooked them as the sugar slightly turned to white granules on the nuts surface but they actually ended up tasting amazing anyway and I was told that they were great! I put them in tubs for a Christmas present for my dad but if your doing this make sure that they have cooled fully before hand as they set a bit soft- I actually preferred them like this but there not meant to be! delicious though, especially walnuts, and very easy so definitely will be making again!

catcalledcharlie's picture
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Just made these and have had the same problems as others.... I used Tia Maria instead of Grand Marnier. They taste superb now I have finished them, but I used far more liquid than the recipe suggests, at least 3 times more...I kept glugging it in the pan when the nuts dried up. I agree with a previous comment, they are more like sugared nuts than caramelised. I will make them again and give as gifts but will bare in mind my own experience and the comments of others. A tasty treat non the less! Merry Christmas!

ecollins's picture
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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 :<

charliechas's picture

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

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

lucepalmer's picture

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

3l-vis's picture

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.

kiwipaula's picture
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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.

cfozzy's picture

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

halfmoon's picture

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.

Annie4A's picture

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

cakeanyone's picture
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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!

tetttigger's picture
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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.

carlpotts335's picture

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

janet41's picture
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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.

joxerp's picture

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

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