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.
- 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.
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.