Salted, caramelised nuts; a great skill to have up your sleeve – use to top desserts or bakes, or even just eat straight as they are!
These nuts are simply delicious. They are dangerously moreish and unfortunately simple. Sugar work is made out to be an extremely complex thing- but as long as you have plan white caster sugar and a thick bottomed, scrupulously clean pan it’s a doddle.
I first made these with Christmas in mind, but now find myself fantasising of all sorts of bakes which could involve these. You could use any nuts; I tried hazelnuts and pecans and both were brilliant. Think of the hazelnuts with delicious, vanilla ice cream. Think of pecans on a stack of pancakes!
I’m not going to give you the best step-by-step instructions of making caramel in this post. Perhaps I will at a later stage when I can master taking photos and watching the sugar like a hawk at the same time! If you’ve never done it before, I would take some time to google making caramel, so you get a feel for what to do – but the best thing you can do, by far, is practice. Be prepared that it might be slightly over or under caramelised the first time – but trust me, perfection will come quickly, and it is so worth it once you get there.