I make salted caramel nuts every holiday season and whenever I need a crunchy, sweet gift that travels well. This version yields glossy, crunchy clusters with a true caramel flavor and a clean salt finish — the kind you can’t stop eating. I’ve tested it several times to dial in the temperature and timing so you get consistent results.
Why Make This Recipe
- Incredible sweet-salty contrast that works as a snack, gift, or cocktail nibble.
- Uses simple pantry ingredients (sugar, cream, butter, and mixed nuts) for big flavor.
- Keeps well at room temperature and freezes nicely, so you can make batches ahead.
- Quick to make — most of the work is passive once the caramel is made.
- Personal insight: I love that the smell of caramelizing sugar fills the house and the finished nuts always disappear first at parties.
Recipe Overview
- Prep time: 10 minutes (plus 10 minutes to toast nuts if desired)
- Cook time: 15–20 minutes (caramel + oven step)
- Total time: 30 minutes
- Servings: about 6 cups (serves 8–12 as a snack)
- Difficulty: Easy to Medium (requires attention when cooking sugar)
- Method: Stovetop caramelization, toss nuts in hot caramel, quick oven set or cooling on parchment
My Experience Making This Recipe
I tested this recipe with almonds, pecans, and cashews to find a balanced texture and flavor. The main challenge was avoiding a burnt caramel; using a candy thermometer and a heavy-bottomed pan fixed that immediately. I also found a short time in a 300°F oven helps the caramel adhere and dry to a crisp.
How to Make Salted Caramel Nuts
Start by toasting 6 cups mixed nuts (2 cups almonds, 2 cups pecans, 2 cups cashews) in a single layer at 350°F for 8–10 minutes until fragrant. Prepare the caramel by simmering 1 cup granulated sugar and 1/4 cup water without stirring until it reaches 340–350°F (deep amber). Remove from heat and carefully whisk in 4 tablespoons unsalted butter, then 1/2 cup heavy cream and 1/2 teaspoon flaky sea salt; stir until smooth. Toss the hot caramel with the toasted nuts to coat, spread on parchment, and let cool until set; for a crisper finish, bake at 300°F for 8–10 minutes and cool. For a chocolate pairing idea, try serving alongside Chocolate Salted Caramel Tarts.
Equipment notes: use a heavy-bottomed saucepan, a reliable candy thermometer, silicone spatula, and rimmed baking sheet lined with parchment or a silicone mat.
Expert Tips for Success
- Use a candy thermometer and watch the color, not just time; target 340–350°F for a clean caramel flavor.
- Do not stir the sugar-water mixture while it’s clear; swirl the pan gently if needed to promote even cooking.
- Work quickly when you add butter and cream; warm the cream slightly (room temperature or 100°F) to avoid violent spitting.
- Toast nuts first to deepen flavor and remove surface moisture; cool slightly before tossing in caramel so it sets properly.
- If you don’t have a thermometer, cook sugar to a medium-amber color and be prepared for faster timing — a watchful eye is essential.
How to Serve Salted Caramel Nuts
- Serve in a small bowl as a cocktail snack with bourbon or champagne for a salty-sweet contrast.
- Package in clear cellophane bags with a ribbon as homemade gifts for holidays or teacher appreciation.
- Sprinkle over vanilla ice cream, gelato, or a warm apple crumble for texture and flavor.
- Present on a wooden board with cheeses and fruits for a casual party platter.
Storage and Reheating Guide
Store cooled salted caramel nuts in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a sealed freezer bag or container for up to 3 months; thaw at room temperature for 30–60 minutes before serving. If nuts soften, spread them on a baking sheet and re-crisp in a 300°F oven for 5–8 minutes, then cool completely before storing.
Recipe Variations
- Gluten-free: This recipe is naturally gluten-free when using plain nuts and pure sugar; check labels on any added flavorings.
- Dairy-free/Vegan: Replace butter with 3 tablespoons refined coconut oil and use full-fat canned coconut milk instead of cream (use 1/3 cup), and add 1 tsp light corn syrup to reduce crystallization.
- Spiced: Add 1/2 teaspoon ground cinnamon and a pinch of cayenne to the caramel for warmth and heat.
- Dark chocolate-drizzled: Once cooled, drizzle with 3–4 ounces melted dark chocolate and sprinkle a little extra flaky sea salt; refrigerate briefly to set.
Nutritional Highlights
- Nuts provide heart-healthy unsaturated fats, plant protein, fiber, and micronutrients like magnesium.
- This is an energy-dense treat; aim for a 1-ounce portion (about a small handful) as a serving size.
- Allergen information: contains tree nuts and dairy (unless adapted); not suitable for those with nut or dairy allergies.
Troubleshooting Common Issues
- Caramel crystallizes and becomes grainy: this usually happens from sugar crystals on the pan edge. Fix by adding 1–2 teaspoons corn syrup to the sugar mixture next time or rinse the pan walls with a wet pastry brush while heating.
- Caramel is too hard/brittle: you cooked it too long or too hot. Warm gently in a saucepan with a tablespoon or two of cream to soften, then recoat if needed.
- Caramel burns and tastes bitter: discard and start over; burnt sugar cannot be redeemed. Use a slightly lower temp and a heavy-bottomed pan to avoid hot spots.
Frequently Asked Questions
Q: Can I use only one type of nut?
A: Yes — almonds, pecans, or cashews each work well. Adjust roasting times slightly: almonds take a touch longer, while pecans and cashews brown faster. Use the same caramel method and monitor closely when combining.
Q: How do I stop the caramel from spitting when I add cream?
A: Warm the cream to near room temperature and add it slowly while standing back. Stir gently after adding; using a long-handled utensil and wearing an oven mitt can help protect from splatter.
Q: Can I make this without a candy thermometer?
A: You can, but you must rely on color and timing. Watch for a medium to deep amber color (not too dark) and remove from heat promptly. A thermometer reduces guesswork and improves results, so it’s a good investment.
Q: Will these nuts stay crunchy in humid climates?
A: Humidity can soften caramel-coated nuts over time. Store them in an airtight container with a packet of silica gel (food-safe) or keep them refrigerated for a longer-lasting crisp texture. Re-crisp in a 300°F oven for a few minutes if needed.
Conclusion
For more recipe inspiration and variations on salted caramel nuts, check out Ina Garten’s classic takes on Food Network: Salted Caramel Nuts Recipe | Ina Garten | Food Network and an alternate Ina Garten version here: Salted Caramel Nuts Recipe | Ina Garten | Food Network. If you want a different chef’s perspective, Ina Garten’s other listing is helpful: Salted Caramel Nuts | Recipes – Barefoot Contessa. For a more casual home-cook variation, see this approachable recipe: Salted Caramel Nuts | The Fancy Pants Kitchen. If you prefer ready-made bars inspired by this flavor, consider this commercial option: Salted Caramel Nut Protein Chewy Bars 15ct | Nature Valley.
Print
Salted Caramel Nuts
- Total Time: 30 minutes
- Yield: 8-12 servings 1x
- Diet: Vegetarian
Description
Crunchy clusters of mixed nuts coated in a glossy salted caramel for a delicious and addictive snack.
Ingredients
- 6 cups mixed nuts (2 cups almonds, 2 cups pecans, 2 cups cashews)
- 1 cup granulated sugar
- 1/4 cup water
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon flaky sea salt
Instructions
- Toast mixed nuts in a single layer at 350°F for 8–10 minutes until fragrant.
- In a heavy-bottomed pan, simmer sugar and water without stirring until it reaches 340–350°F (deep amber).
- Remove from heat and carefully whisk in butter, then cream and salt until smooth.
- Toss the hot caramel with the toasted nuts to coat.
- Spread on parchment and let cool until set. For crisper nuts, bake at 300°F for 8–10 minutes, then cool.
Notes
Store in an airtight container at room temperature for up to 2 weeks. Freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ounce
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg