You might want to double down on this “recipe” (quotes because I can hardly call it a recipe, it’s so easy!) for these 5-Minute Caramel Nuts, because you won’t be able to resist the caramelized crunch while you’re just waiting to be eaten lying on unmolded parchment while cool off.

But if they pass the tantalizing cooling stage, those caramelized nuts are the icing on salads (like this apple salad with candied walnuts), vegetables (like my Maple Dijon Green Beans), popcorn, desserts, and even French fries. (Like my Lean Chicken with Caramelized Cashews). They just make everything better. And better is always better.

I’ve tried many recipes for caramelizing nuts and these are the easiest and most delicious, which makes these nuts really perfect!

*ingredients

°1 cup of walnuts

°1/2 cup + 1 tablespoon brown sugar, both packed (do not use dark brown)

°Half a cup of water

°1 tablespoon of unsalted butter

°Half a teaspoon + 2 pinches of salt

*How to make :

Place a piece of parchment paper on a plate (about the size of a dinner plate) or other heatproof dish. Put aside.

Place all ingredients (except for two pinches of salt) in a medium nonstick skillet.

Place skillet over high heat and cook (stirring occasionally) for 5 minutes (stirring constantly during the last minute and reducing heat to medium during the last minute), until all the moisture has evaporated and the nuts are darker and shiny and begin to clump together (see photos).

It is important to ensure that the liquid has evaporated before removing it from the heat.

Immediately transfer nuts (scraping up any remaining caramel from skillet) to prepared parchment. Spread the nuts so they are in a single layer and sprinkle 2 pinches of salt evenly over the nuts.

Let it cool to room temperature and break up with your fingers.

Store nuts in a container for several days <- if they last too long.

Enjoy !