Caramelised nuts

Caramelised nuts

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(13 ratings)

Prep: 5 mins Cook: 10 mins


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

  • Easily doubled / halved

Nutrition: per serving

  • kcal194
  • fat12.2g
  • saturates1.1g
  • carbs16.4g
  • sugars15.7g
  • fibre0.9g
  • protein3.2g
  • salt0.01g
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  • 200g mixed nut, try pecans, almonds, hazlenuts, pistachios
  • 140g icing sugar
  • 3 tbsp Grand Marnier


  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.

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Comments, questions and tips

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21st Jan, 2011
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.
18th Dec, 2010
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.
14th Dec, 2010
12th Dec, 2010
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
24th Nov, 2010
try using melted butter, maple syrup and chilli flakes for a spicy non alcoholic alternative - i cannot seem to make enough !!!!!!!
31st Mar, 2010
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!
20th Dec, 2009
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.
24th Nov, 2009
Would anyone recommend using rum in place of the grand marnier?
14th Nov, 2009
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.
15th Oct, 2009
Kezz could I ask what amount of cognac and orange essence you used? thanks


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