Caramelized nuts can be used inside or on the top of tarts, entremets, choux/eclairs, millefeuilles or even simple poundcakes. It’s a simple way to “upgrade” your pastries by adding a nice crunch.

There are many techniques to caramelize nuts, this is one of the simplest. It results in a thin layer of caramel on the nuts, and thus they are not very sweet, unlike most of the other recipes.

Print Recipe
Prep Time 10 mins
Cook Time 8 mins
Resting Time 15 mins
Total Time 33 mins
Course Dessert
Cuisine French
Servings 140 g
Calories 210 kcal


  • Scale
  • Saucepan
  • Wooden turner
  • Silicone mat


  • 100 g Whole or chopped nuts or cocoa nibs
  • 50 g Icing sugar


  • Mix the sugar with thechopped nuts or coca nibs.
  • Place them in the saucepan on medium heat.
  • Stir with the wooden turner. The sugar will first crystallize.
  • Continue stirring to avoid burning the nuts. The sugar will start to melt and caramelize.
  • When the nuts become shiny, evenly covered with caramelized sugar and with a nice auburn (dark golden) color, spread them on a silicone mat and let them cool.
Keyword Almond, Crunch, Decoration, Essentials, Hazelnut, Nuts, Pistachio

Additional comments

You can use any type of nuts, whole or chopped. Store them in a resealable bag (type Ziploc), just make sure to empty the maximum of air out of the bag before sealing it. 

Bon appétit!