Caramelised walnuts


Caramelised walnuts
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.
361K 3.5/5 based on 36 reviews
Grade this recipe:

Last modified on: February 21th 2011

Keywords for this recipe:
For 320 g, you will need:
  • 1 walnuts 300 g walnuts
  • 2 caster sugar 3 tablespoons caster sugar
  • Total weight: 345 grams

Change these quantities to make:
Times for this recipe
Preparation: 12 min.
Cooking: 10 min.
All in all: 22 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Caramelised walnuts
Peel 300 g walnuts.

If the kernels are large, chop roughly with a broad-bladed knife.

Stage 2 - 5 min.
Caramelised walnuts
Put a frying pan on high heat without fat.

Roast nuts while stirring continuously to prevent burning, for 4 or 5 minutes.

They should brown slightly, but without smoking or burning.

Stage 3 - 1 min.
Caramelised walnuts
Turn down the heat.

Add 3 tablespoons caster sugar, it will melt and quickly caramelize.

Stage 4 - 5 min.
Caramelised walnuts
Continue stirring, still over low heat, until all the nuts are coated with caramel but not burned.

Stage 5 - 1 min.
Caramelised walnuts
When nuts are well caramelized, tip out the nuts onto your working surface to stop the cooking quickly.

Stir nuts with a fork to prevent them sticking together while they cool.

Wait until they are cold before eating, they're better...
Keeping: Several weeks in a closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 20 %90 8 %180 30 %2,160 110 %9,040 110 %
Per 100 g10 5 %30 2 %50 8 %630 30 %2,620 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Nuts
How much will it cost?
  • For 320 g : 2.44 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Chocolate cream with a crunch, irish coffee mousse
Chocolate cream with a crunch, irish coffee mousse

This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).
252K 15 59 min.
This recipe uses (among others)
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020327K5 1 hour 13 min.
Leavened bread
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
May 23th 20171.2M 23.8 6 hours 26 min.
Panna cotta
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.
February 21th 2011343K4.3 25 min.
You should not put an aluminum container directly in the oven
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual.
February 21th 2011484K 92.5 1 min.
Cheese Soufflé
Cheese Soufflé
A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites. All that's left to do is place in a...
June 13th 2024124K 14.4 1 hour 34 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page