How to make delicious, caramelised nuts at home:
Step 1: Ingredients
Step 2: Preparation
Use a decent quality stainless steel pan that fits well on your hob. Good ones don’t bend over time distributing the heat evenly. Don’t use coated ones, as it’ll come off bit by bit eventually and that’s not something you want in your food.
Setup either a chopping board with baking paper or an oven tray and a glass of 50 ml of water. There won’t be time at the end.
Most recipes suggest a ratio of 1:1 of nuts and sugar. We use a bit less, a ratio of 1:0.8, but that is up to you.
Step 3: Cooking
Set the temperature to high, pour 150 ml of water into the pan and add the sugar. Stir and wait a minute or two once the sugar is translucent and the water starts to boil a bit. Add the almonds (or hazelnuts, cashews, …) and cinnamon and stir a bit. From now on stir lightly every now and then for the next 8 minutes.
Once the water has evaporated, the sugar turns sandy. The stirring gets a bit harder now but keep stirring slow but steady, so nothing burns.
Another minute after that, the mass becomes a bit sticky. This is when the sugar caramelises. You hear the almonds cracking. Turn down the heat to half. Slowly pour 50 ml of water over it. Beware of the steam. Do not touch the almonds or liquid sugar, they are extremely hot. Keep stirring another minute. Turn off the heat completely.
With the mitts on, pour out the mass on the prepared chopping board or oven tray. Use the wooden turner to spread out the almonds. Let them cool down a bit and then enjoy!
Step 4: Oh yea, there’s that!
Don’t worry. Let the pan cool down a bit and submerge it in water with the utensils. The remaining caramelised sugar will eventually dissolve, and the rest is simple.
Give it a try!