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.
369 K 3.5/5 (36 reviews)
25 min.
Easy
320 g
2 IngredientsLast modified on: February 21th 2011
For 320 g, you will need:
300 g walnuts
3 tablespoons 
Times for this recipe
Preparation: 15 min.
Cooking: 10 min.
All in all: 25 min.
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Step by step recipe
Stage 1 - 10 min.
Peel 300 g walnuts.
If the kernels are large, chop roughly with a broad-bladed knife.
If the kernels are large, chop roughly with a broad-bladed knife.
Stage 2 - 5 min.
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.
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.
Stage 4 - 5 min.
Continue stirring, still over low heat, until all the nuts are coated with caramel but not burned.
Stage 5 - 1 min.
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...
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 recipe | 50 RDI=20 % | 90 RDI=8 % | 180 RDI=30 % | 2,160 RDI=110 % | 9,040 RDI: 110 % |
| Per 100 g | 10 RDI=5 % | 30 RDI=2 % | 50 RDI=8 % | 630 RDI=30 % | 2,620 RDI: 30 % |
How much will it cost?
- For 320 g : 2.45 €
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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
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