caramelised nuts

caramelised nuts

Can anyone resist the indulgent, buttery, salty, sweet taste of a caramelised nut? I have a serious love for anything caramel, so the idea of a rich, buttery nut caramelised in maple syrup is my idea of perfection. As you know, I make my own chocolate – almost daily in fact. When it comes to making my chocolate, one of my favourite accompaniments to add to my bars is either a gooey cashew caramel or caramelised nut (sometimes both). I love the nut recipe so much that I thought I’d share with you here today, so that you can make them if you feel like making some of my chocolate or just feel like treating yourself to some nuts with an added luxury.

 

I could quite easily snack on these all day, everyday. The maple syrup adds the perfect sweetness, and when combined with coconut oil it makes this amazing chewy toffee texture! I used coconut oil for these, but Tiana’s cooking coconut butter would work well too as it has no coconut taste. I’ve become so accustomed to using coconut oil now that I can’t really taste any coconut flavours anymore – but if you’re sensitive to coconut oil’s taste, then I recommend using the coconut butter. For the nuts, I used two of my favourite types: pecans and walnuts. As they have a high fat content, they provide a luscious creamy texture that works just perfectly with caramel. Lastly, a pinch of salt balances out the sweetness and creates my favourite flavour combination – sweet and salty. Mmm! These are so quick to make that there’s no excuse why you can’t enjoy them as a naughty treat this bank holiday weekend. Enjoy!

 

caramelised nuts

makes about 4 snack sized servings

ingredients

1 cup (110g) mixed nuts – I used half walnuts and pecans

2 tbsp maple syrup

1 tsp raw coconut oil

1/4 tsp salt – I use pink himalayan salt

 

method

1. Add the nuts into a pan on a low-medium heat, followed by the maple syrup, coconut oil and salt. Stir all of the ingredients together, and allow the syrup to bubble and oil to melt. Keep stirring for about 3-5 minutes until almost all of the liquid has evaporated, and stuck to the nuts.

2. Then, remove from the heat and pour onto a piece of baking parchment on a plate. Set the nuts aside in a cool place to set and cool for around 30 mins – 1 hour. When this is done, either snack on them or use them in a recipe!

 

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6 comments:

  1. Omg, those look sooo good! Look at that stretchy syrup! I absolutely love pecans, they are my favorite nuts ever and they are the best nut butter too. I roast pecans and then puree them into nut butter and it is pure heaven!

    1. Thank you so much! Mmm me too – they’re just so creamy! That sounds absolutely amazing – I wish I had a food processor / blender strong enough to make some, pecan butter sounds like my dream nut butter!! One day! 🙂

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