Saturday, December 11, 2010

Salted Caramel Walnuts

The caramel flavor comes from the brown sugar.  They're crunchy, sweet, and the kosher salt balances them out perfectly!  Don't skip the course kosher salt.  I will try sea salt next time just to be different.  And yes, I can tell the difference, I love kosher and sea salt.  Do yourself a favor and throw out your plain old iodized salt and make the switch, you use less and it tastes SO much better.  

3 cups walnut halves
1/2 cup white sugar
1/2 cup brown sugar(unpacked)
course kosher salt

In a large non-stick pan combine walnuts and sugar.  Stir constantly(a slim silicone spatula works great for this) over medium-medium/low heat until walnuts are heated through and sugars are liquified into a deep brown(but not burnt).  Watch closely as you will need to stay in front of the stove top the entire time.  Pour out onto a cookie sheet lined with non-stick foil.  Spread out.  While still warm sprinkle with kosher salt.

I'm using these for a spinach, cranberry, feta salad with pomegranate vinaigrette.  You can also store them in an airtight container when completely cool.  Be careful not to burn yourself when you sneak a warm one, because you will not be able to help yourself.


  1. Those look a-freakin'-mazing!

    Do keep some iodized salt if you bake. It distributes more evenly in most doughs and batters.

  2. I wonder how they would taste with almonds instead of walnuts... (allergies)... must try, tho... sounds DELISH!