Caramel Coated Spiced Nuts
Indulge in the irresistible crunch and warmth of *Caramel Coated Spiced Nuts*, a gourmet treat that’s perfect for snacking or gifting. This recipe combines a medley of mixed nuts—almonds, cashews, pecans, and more—with a luscious homemade caramel infused with cozy spices like cinnamon, nutmeg, and cloves. Toasted to bring out their natural nuttiness, the nuts are then enveloped in a rich, amber-hued caramel, achieving the ideal balance of sweet, salty, and spiced. With just 25 minutes of prep and cook time, these caramelized spiced nuts make an easy yet impressive treat to serve at holiday gatherings, add to charcuterie boards, or enjoy as a satisfying snack. Each crunchy bite offers layers of flavor and texture, making this versatile recipe a must-try for nut lovers everywhere.
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Recipe Information
Ingredients
- 2 cups Mixed nuts (almonds, cashews, pecans, walnuts, or nuts of your choice)
- 1 cup Granulated sugar
- 3 tablespoons Unsalted butter
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.25 cup Water
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Spread the mixed nuts evenly on the prepared baking sheet and toast them in the oven for 8–10 minutes, stirring halfway through. Remove from oven and set aside to let them cool slightly.
In a medium saucepan, combine the granulated sugar, water, and unsalted butter. Heat over medium heat, stirring constantly, until the sugar is fully dissolved.
Allow the mixture to boil gently, without stirring, for about 4–5 minutes, or until it turns a deep amber color. Watch carefully to prevent burning.
Once the caramel is ready, immediately remove it from the heat and stir in the vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and salt. Be cautious, as the mixture will bubble up when you add the vanilla.
Working quickly, pour the caramel over the toasted nuts and stir well with a heatproof spatula or wooden spoon, ensuring all the nuts are evenly coated.
Spread the coated nuts back onto the parchment-lined baking sheet in a single layer. Let them cool completely, about 20–30 minutes, until the caramel hardens.
Once cooled, break apart any large clusters, transfer the spiced caramel-coated nuts to an airtight container, and store them at room temperature for up to 1 week.
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.5 g | 201% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 608 mg | 26% | |
| Total Carbohydrate | 251.5 g | 91% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 208.6 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1638 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
