1,562 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Caramelised walnuts

Name: Caramelised walnuts
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 320 g
Cuisine: French
Ingredients: 300 g walnuts; 3 tablespoons caster sugar

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.

395 K 3.5/5 (38 reviews)

25 min.

Easy

2.45 €

320 g

2 Ingredients

Last modified on: February 21^th 2011

For 320 g, you will need:

1 300 g walnuts
2 3 tablespoons caster sugar
Total weight: 345 grams

Times for this recipe

Preparation: 15 min.

Cooking: 10 min.

All in all: 25 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.

Peel 300 g walnuts.

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.

Stage 3 - ⌛ 1 min.

Turn down the heat.

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

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...

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 %

Possible allergens in this recipe: Nuts

How much will it cost?

For 320 g : 2.45 €

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

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).
274 K 15 60 min.

This recipe uses (among others)

Walnuts

Like these other recipes: Jura bread, Bistro-style endive salad, Beet leaf pesto, Poitevin twist, ... See them all 4

Caster sugar

Like these other recipes: Chocolate mousse with hazelnuts, Shortbread tart with sweet apricots and rosemary, Blackcurrant, vanilla and lime verrine , Gravlax, Toffee apple upside-down cake, ... See them all 375

Other recipes you may also like

Herb salad

Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.

October 13^th 2010243 K4.6 25 min.

Chocolate mousse

Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.

February 21^th 2011493 K3.7 40 min.

Scallops with crunchy vegetables and wine sabayon

This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.

June 11^th 2011328 K4 2 hours 60 min.

Don't add a stock cube whole

If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve.

February 21^th 2011149 K5 2 min.

How to butter a dish or a mould easily

Often when making gratins, crumbles or other oven-cooked dishes, you will need to butter the dish or mould. To butter (or grease) means to rub inside the mould with a knob of butter to prevent the mixture sticking too much. Instead of putting a knob of butter in the dish and wiping with paper, here is a smart and quicker way.

February 21^th 2011156 K4.1 1 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.