Caramelized Walnuts
These Caramelized Walnuts are super easy to make, made with brown sugar for a distinct and special smokey flavor and very versatile!
⠀Ways to use Caramelized Walnuts
Caramelized walnuts are super handy! I love having a small batch at hand at all times. Either for cakes, desserts, cheese platters, on top of ice cream or by themselves, these are delicious and easy to pair.
Difference between Caramelized, candied and glazed
Caramelized
Caramelization occurs when sugar is heated in low temperature and it’s converted into caramel. Its flavor changes to a nuttier flavor and its color gets darker.
Candied
Candied happens when placing a fruit or peel of a fruit into heated sugar syrup, and the fruit absorbs some of the sugar. Then the fruit is air dried and coated with sugar, giving it a more whitish, sugar coated look.
Glazed
Glazed has the same process as candied. The difference is that instead of air drying the fruit and sugar coating it, the fruit is simply drained from the sugar syrup
How to avoid caramelized walnuts from getting sticky and soft?
After the caramelized walnuts are done, make sure to let them cool completely (around 20 minutes) before storing them.
If they’re stored warm, condensation will occur since the heat is trapped, and the humidity from it will cause the Walnuts to become soft and sticky.
Also, storing them in an air tight container to avoid any moisture to seep in ensures they don’t turn soft.
I used these caramel walnuts between the layers of my Apple Spiced Cake with Apple Pie Filling and the crunchiness was unbeatable!
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Caramelized Walnuts
Ingredients
- 1 Cup chopped walnuts
- 1 Tablespoon unsalted butter
- 1/3 Cup brown sugar
Instructions
- Prepare a cookie sheet with parchment paper and set aside
- Over a medium sized heated skillet, add walnuts, butter and sugar. Let sugar and butter melt (around 5 min), stirring constantly
- When sugar is completely melted and all walnuts are covered, turn off heat and pour walnuts over prepared cookie sheet, spreading them so they don’t form clumps when set. Let caramel cool for around 5 min. Store leftovers in an air tight container
