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.
390 K 3.5/5 (38 reviews)
25 min.
Easy
2.45 €
320 g
2 IngredientsLast modified on: February 21th 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.
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.
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.
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).
273 K 15 60 min.
This recipe uses (among others)
Walnuts
Like these other recipes: Poitevin twist, Beet leaf pesto, Bistro-style endive salad, Jura bread, ... See them all 4
Caster sugar
Like these other recipes: Tatin apples with mascarpone cream, Peach and verbena feuilleté, Corsican tarts, Apricot and pistachio clafoutis, Passion fruit jellies, ... See them all 368
Other recipes you may also like
Dried apricots
Making your own dried apricots at home is perfectly feasible. It's really quite simple, though it takes a long time. Basically, the apricots need to be cut in half, destoned, then the halves put to dry slowly for several hours in a cool oven. July 12th 2023157 K3.9 6 hours 6 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard. February 21th 2011280 K4.1 40 min.
Pear and chocolate tart with a hint of mint
Thick slices of poached pears in a blind-baked sweetcrust pastry case, their centres filled with mint-flavoured confectioner's custard, and surrounded by a chocolate cream, set by baking briefly in the oven. The flavours of pears, chocolate and mint work perfectly together to create a truly exceptional tart. You'll love this one! April 22th 202051 K 2 hours
Financier batter
This delicious mixture is for the classic little French cakes called "financiers" (because of their ingot shape), but it can also be used with fruit, like a clafoutis. April 14th 2020351 K4.6 15 min.
Macaronade mixture
Macaronade is the sweet almond and egg-white mixture (inspired by macarons (the original french macaroons) that French pâtissiers use as a topping on cakes and brioches. It forms a delicious crust when baked. November 25th 202090 K 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.