I love recipes that turn simple pantry staples into something a little luxurious, and these salted caramel nuts fit that bill. They balance sweet, salty, and toasty flavors with a crunchy finish that’s addictive. I’ve made this batch many times for parties, gifts, and cozy movie nights — it’s consistently a crowd-pleaser.
Why Make This Recipe
- Irresistible flavor: caramelized sugar plus flaky salt makes the nuts taste richly sweet and satisfyingly savory.
- Great texture: you get a crisp caramel shell and roasted, crunchy nuts in every bite.
- Versatile snack: serve them at parties, use as dessert garnish, or pack them for travel.
- Simple pantry ingredients and a single-pot caramel make it doable on a weeknight.
- Personal note: I love this recipe because once you master the caramel, you can tweak spices and nuts to match any occasion.
Recipe Overview
- Prep time: 10 minutes.
- Cook time: 15–20 minutes (caramel + quick oven roast).
- Total time: about 30 minutes including cooling.
- Servings: Makes about 4 cups (8–10 servings as a snack).
- Difficulty: Easy–Medium (requires attention to caramel temperature).
- Method: Stove-top caramelization to coat nuts, then a short bake to set and toast. Pair these with chocolate salted caramel tarts for an elegant dessert board.
My Experience Making This Recipe
When I first tried a caramel-coated nut, I burned one batch by letting the sugar go too dark, so I started using a candy thermometer and that fixed it. I also discovered spreading the nuts on parchment and breaking them apart once cool gives nicer shards than trying to separate them hot.
How to Make Salted Caramel Nuts
This recipe starts by melting sugar to a golden amber stage, then finishing with butter and cream to make a glossy caramel that will coat the nuts. You toast or roast the mixed nuts briefly, pour hot caramel over them, toss quickly, spread on parchment, and sprinkle flaky salt as it cools. Expect the stovetop caramel step to take 8–12 minutes and to use a heavy-bottomed saucepan and a candy thermometer for best results.
Expert Tips for Success
- Use a heavy-bottomed saucepan and a silicone spatula to distribute heat evenly and reduce hot spots that can burn sugar.
- Cook the sugar to 320–340°F (160–170°C) for a deep amber caramel; remove from heat before adding butter/cream to prevent splattering.
- Warm the cream slightly (room temp or gently heated) before adding so it doesn’t seize the caramel.
- Choose a mix of nuts (pecans, almonds, cashews, walnuts) for varied texture and flavor; use unsalted nuts so you control the final salt level.
- Use flaky sea salt (like Maldon) at the end — it gives a bright hit without making the whole batch overly salty.
How to Serve Salted Caramel Nuts
- As a snack: serve in a bowl at room temperature for parties or movie nights.
- On dessert: sprinkle over ice cream, panna cotta, or yogurt for crunch and caramel flavor.
- Gift idea: pack cooled nuts in airtight jars with a ribbon for homemade edible gifts.
- Presentation tip: serve on a slate board or white dish so the caramel color and flaky salt pop.
Storage and Reheating Guide
Store fully cooled nuts in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze airtight in a zip-top bag or vacuum-sealed container for up to 3 months; thaw at room temperature. If the caramel softens, re-crisp on a baking sheet at 300°F (150°C) for 5–7 minutes, then cool completely before serving.
Recipe Variations
- Dairy-free: swap butter and heavy cream for 3 tbsp coconut oil + 3 tbsp full-fat coconut milk; expect a slight coconut flavor.
- Lower-sugar: use golden monk fruit or erythritol blends designed for caramelizing, but note texture and flavor differ from sugar caramel.
- Spiced: add 1/2 tsp ground cinnamon and a pinch of cayenne for warmth and heat.
- Chocolate-drizzled: once the nuts are set, drizzle with melted dark chocolate and let harden for an elegant finish.
Nutritional Highlights
- Nuts provide heart-healthy unsaturated fats and plant protein, making this a satisfying snack in small portions.
- This is calorie-dense and contains added sugars and dairy; treat as an occasional indulgence.
- Allergen info: contains tree nuts and dairy (can be adapted for dairy-free); portion guidance is about 1/4 cup per serving (~200–250 kcal depending on nuts).
Troubleshooting Common Issues
- Grainy caramel: this happens when sugar recrystallizes. Prevent it by not stirring once sugar has dissolved and by using a wet brush to wash down sugar crystals on the pan edge.
- Burnt flavor: sugar goes from amber to burnt quickly. Remove from heat at 320–340°F and watch closely.
- Caramel doesn’t set: if too much cream was added or the caramel wasn’t hot enough, return to low heat to reduce briefly, or bake the coated nuts at 350°F (175°C) for 6–8 minutes to help set.
Frequently Asked Questions
Q1: Do I need a candy thermometer?
A1: I highly recommend one. A thermometer takes guesswork out of the caramel stage and prevents burning. If you don’t have one, watch for an amber color and a nutty aroma, but be cautious — color can change fast.
Q2: Can I use roasted or salted nuts?
A2: Use unsalted and ideally raw or dry-roasted nuts so you control salt and ensure the caramel adheres evenly. If using salted nuts, reduce or skip the finishing flaky salt.
Q3: How do I keep the caramel from sticking to the baking sheet?
A3: Line the sheet with parchment or a silicone baking mat. These nonstick surfaces allow the caramel to release easily and make cleanup simple.
Q4: Can I double the recipe?
A4: Yes — double on the stove in a large, heavy saucepan to give the caramel room. Work quickly when tossing nuts with caramel to coat evenly before it sets.
Conclusion
If you want to compare versions or get inspiration from other cooks, Ina Garten’s take is a great reference at Salted Caramel Nuts Recipe | Ina Garten | Food Network. For another Ina Garten variation, see Salted Caramel Nuts Recipe | Ina Garten | Food Network. Barefoot Contessa offers a classic approach worth reviewing at Salted Caramel Nuts | Recipes – Barefoot Contessa. For a lighter, snack-style commercial option, check Salted Caramel Nut Protein Chewy Bars 15ct | Nature Valley. For a home-cook blog perspective and plating ideas, see Salted Caramel Nuts | The Fancy Pants Kitchen.
Print
Salted Caramel Nuts
- Total Time: 30 minutes
- Yield: 8–10 servings (about 4 cups) 1x
- Diet: Vegetarian
Description
Addictive salted caramel nuts that balance sweet, salty, and toasty flavors with a crunchy finish.
Ingredients
- 1 cup mixed nuts (pecans, almonds, cashews, walnuts)
- 1 cup granulated sugar
- 3 tbsp unsalted butter
- 3 tbsp heavy cream
- Flaky sea salt to taste
Instructions
- Preheat oven to 350°F (175°C).
- Toast the mixed nuts on a baking sheet for about 5-7 minutes until fragrant.
- In a heavy-bottomed saucepan, melt the sugar over medium heat until it reaches a golden amber stage (320–340°F).
- Remove from heat and carefully stir in the butter and cream until smooth.
- Quickly toss the warm caramel with the toasted nuts until evenly coated.
- Spread the caramel-coated nuts on parchment paper and sprinkle with flaky salt.
- Let cool completely, then break apart into pieces.
Notes
Use a candy thermometer for best results to ensure the caramel doesn’t burn. Store in an airtight container for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Stove-top caramelization
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 220
- Sugar: 15g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg