Crunchy Caramelized Nuts

2009 12 05_caramelized nuts_post pic.jpg
Need a quick snack to take to a party? Or a quick Christmas gift with a handmade touch?   I’ve got the ticket.  Dressed up shiny and sleek, these fancy nuts are ready to step out on the town.

Add cinnamon if you like. Think cinnamon rolls sans flour and butter.

2009 12 05_caramelized nuts_0036_edited-1.JPG

The best part? 10-15 minutes from start to finish.

Second best part? Only three ingredients!

2009 12 05_caramelized nuts_0018.JPG

Thanks to Dorie Greenspan for giving me the idea in her recipe, Rosy Pear and Pistachio Tart–posted earlier this week.  She used caramelized pistachios–made in a more traditional way and used to garnish. But I prefer to make them in a microwave and eat them straight.

Skinny Secret: Nuts may be addictive.  Best taken to parties where you have help eating them.

water and sugar in microwave.jpg

Add water to sugar in a 2-quart glass batter bowl. Do not stir. (I highly recommend you buy an inexpensive glass 2-quart batter bowl if you cook in a microwave very often.)

 

caramel in batter bowl.jpg

Microwave on High for 6-7 minutes (see note) or until sugar mixture starts turning golden. DO NOT STIR.

 

2009 12 05_caramelized nuts_0042.JPG

 

Crunchy Caramelized Nuts
 
Nuts carmelized in the microwave--shiny, sweet and crunchy
Author:
Recipe type: Dessert
Ingredients
  • ½ cup sugar
  • 4 tablespoons water
  • 1 to 1¼ cup whole, shelled pecans or pistachios (haven't tried any other nuts)
Instructions
  1. Add water to sugar in a 2-quart glass batter bowl. Do not stir. (I highly recommend you buy an inexpensive glass 2-quart batter bowl if you cook in a microwave very often.)
  2. Microwave on High for 6-7 minutes (see note) or until sugar mixture starts turning golden. DO NOT STIR.
  3. (Times vary with different MW ovens so watch carefully the first time or two until you figure out the exact time needed in your oven. It's easy to burn. Remember things cooked in a microwave continue to cook for a short time after removed from the oven.)
  4. Add nuts and MW on High for 30 seconds. Give a quick stir and finish with another 30 seconds on High.
  5. Quickly (and I do mean quickly) pour onto parchment paper, a silicone baking mat or well-greased cookie sheet. Allow to cool.
  6. Break up with your fingers. If caramel pulls in to thin thread-like strands when you try to break up the nuts, let it cool longer. If that doesn't work, you probably didn't cook it long enough.
Notes
Variation: Spiced Caramelized Nuts: Add mixture of 1 teaspoon sugar and ¼ teaspoon of cardamom or cinnamon to mixture after Step 3. Stir quickly and pour onto prepared baking sheet.

 Related Posts:

Email This Post Email This Post Share Follow me on Pinterest

{ 6 comments… read them below or add one }

Jill December 5, 2009 at 7:45 pm

Thank you so much for posting this! I can’t wait to try the microwave version. I just polished off the rest of the caramelized pistachios from the tart and they were so delicious. Love the skinny secret…so true!

Reply

Eva December 6, 2009 at 10:29 am

These look awesome. And so simple. Totally trying this. Might also try it with popcorn and nut mix.

And I love those batter bowls. I bought one for 6$ and I liked it so much a couple days later I went back and bought another!

Reply

Debbie December 7, 2009 at 7:16 am

These look delicious, as usual! I am sure they taste great too- especially for all of those “nut” lovers and snackers. Look great to have handy for the holidays!

Reply

Mimi December 7, 2009 at 10:25 am

Thanks for the microwave version of this recipe. We all love nuts for a snack and these would be great with a little cayenne pepper added to them.
Mimi

Reply

Christine @ Fresh Local and Best December 8, 2009 at 12:32 am

This is a great recipe for party appetizers! I like how easy the recipe is.

Reply

JOHN December 11, 2012 at 8:00 pm

I just set mine out to cool, they smell and look awesome.. BTW, all I had was California Almonds so, I will update the “different nuts” recipe…..

Reply

Leave a Comment

Previous post:

Next post: