Caramelised nuts

Caramelised nuts

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Prep: 5 mins Cook: 10 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
3l-vis
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.
kiwipaula
18th Dec, 2010
3.05
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
14th Dec, 2010
fANTASTIC, SO EASY....NOW GIVING LITTLE BAGS AS PRESENTS THIS CHRISTMAS.....
halfmoon
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
Annie4A
24th Nov, 2010
try using melted butter, maple syrup and chilli flakes for a spicy non alcoholic alternative - i cannot seem to make enough !!!!!!!
cakeanyone
31st Mar, 2010
5.05
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
20th Dec, 2009
5.05
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
24th Nov, 2009
Would anyone recommend using rum in place of the grand marnier?
janet41
14th Nov, 2009
5.05
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
15th Oct, 2009
Kezz could I ask what amount of cognac and orange essence you used? thanks

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.