Method for Caramelizing Nuts

Appears in

Published 2011

Remove the skins from the nuts, if desired, following the instructions above.
Caramelize the sugar using one of the methods, while keeping the nuts hot in the oven at 320°F/160.0°C.
Add the hot nuts into the light brown caramelized sugar and stir well to coat. This will create a light coating of sugar. (If the nuts are added cold, the temperature of the sugar will drop immediately, cooling and thickening the sugar and making a fine coating impossible.)
Add some cocoa butter to the nuts. This provides a fine coating of fat on the nuts, allowing them to separate, and keeps them from getting moist and sticky.
Empty the nuts onto Silpat, a lightly oiled marble slab, or lightly oiled sheet pan. Some of the nuts will still stick together. Separate them by hand immediately. Once cold, place the nuts into an airtight container and store in a cool area.

Become a Premium Member to access this page

Already a member?

Best value

The licensor does not allow printing of this title