Caramelizing Nuts

Caramelized nuts are mostly used for decorating pralines, small cakes, desserts, and entremets. Caramelizing enhances their flavor and the fine coating of sugar makes their appearance more appealing. When the nuts are roasted first, the color becomes more attractive and the flavor more intense. Not all nuts need to be roasted prior to caramelizing, though, as the nuts actually begin roasting during caramelization. Some nuts retain more flavor if their skins are left on, particularly almonds. However, sometimes skins must be removed because of visual qualities, for example when using the nuts to make marzipan. Roasting and/or blanching will aid in the removal of the skin. Hazelnuts in particular must be roasted in order to remove the skins, while almonds need only to be blanched if their skins are to be removed. To get the nicest, best quality of caramelized nuts, the sugar has to be completely melted, slightly brown, and liquid.