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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19th Dec, 2014
How did you get them to last a week?
8th Apr, 2013
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.
20th Nov, 2012
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!
18th Feb, 2012
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.
18th Feb, 2012
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!
22nd Dec, 2011
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!
21st Dec, 2011
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 :
14th Dec, 2011
should the nuts (eg hazelnuts and almonds) still have their skins on or should they be blanched? Please can anyone tell me ....thanks.
10th Dec, 2011
I wouldn't bother with these again, I could not get them to caramelize. Too much faffing about for some nuts covered in sugar.
10th Nov, 2011
How long do you think these would keep for if jarred or cellophane wrapped?


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