rcanzlovar.com

Articles Recipes Blog Events Information Wordpress Projects Feeds Now

Ina Garten's caramel salted nuts snack

source

Ingredients

• 4 cups mixed nuts (1 cup each whole roasted salted cashews, whole large pecan halves, whole unsalted almonds, and whole walnut halves)
• 1 1/2 cups white sugar
• 2 teaspoons pure vanilla extract
• 2 teaspoons kosher salt
• 1 teaspoon fleur de sel (if you don’t have fleur de sel, you can substitute additional kosher salt or Himalayan salt)

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; set aside.

Arrange nuts in a single layer on a separate unlined baking sheet; toast in the preheated oven for 7 minutes. Set nuts aside.

Combine sugar and 1/4 cup water in a skillet or sauté pan; cook over medium-high heat, swirling mixture (don’t stir) until sugar dissolves completely. Continue to cook and swirl until caramel mixture is golden brown, 5 to 10 minutes. (It’s super hot at this point—do not touch with fingers or any bare skin.)

Off heat, swirl in vanilla extract.

Add the nuts and kosher salt to the skillet; toss quickly (2 large spoons should help) until nuts are fully coated with caramel.

Spread coated nuts onto the prepared baking sheet; sprinkle with fleur de sel (or other salt). Cool, then break into pieces.