I like to add candied nuts on top of desserts, salads, a cheese board, and more. This is a quick way to make them.
- 1 cup of unroasted nuts, whole, halved or roughly chopped (they should be even in size)
- 1/2 cup of granulated sugar
- 1/4 cup of water
- flaky sea salt (optional)
- Place nuts a cold medium cast iron skillet. Turn on medium heat. Stir nuts constantly with a silicone or heatproof spatula, until they are lightly toasted. The whole nuts will take longer.
- Sprinkle in the sugar continuing to stir the mixture until it melts and begins to coat the nuts. You will see beads of caramel in the pan. Add the water and continue to stir to coat the nuts and evaporate the water.
- Stop cooking at desired consistency. Sprinkle with salt, if desired. For cake garnishing, salads or cheeseboards I like the nuts to be drier. For sundaes, I like the nuts to be wetter. Depending on how I’m using them I may add some cream to the nuts to make a creamy, nutty caramel sauce.
- To further dry the nuts, I put them in a 300 ° oven for 5-10 minutes.
Yield: 1 cup