Recipe: Caramelised pecans and walnuts

Naughty but nice and delicious in salads, adding texture and crunch...

“For almost 20 years, I’ve travelled to see my family in New York and each time I have brought at least 4kg of caramalised nuts home!” says ROS Ambassador and Great British Bake Off star Val Stones.

“I love these crunchy, flavoursome nuts and use them in many recipes. I scatter them in a salad, where they add crunch and protein. They make an excellent snack and perfect nibbles. They also contain bone-friendly vitamins and minerals.

“Back in the autumn, I decided no more carrying nuts across the Atlantic, and researched how to make caramelised nuts myself. I know these recipes contain sugars, but you can enjoy these every so often as a little treat.”

Recipe

Warning! The following recipes contain nuts.

Ingredients

• 6oz or 170g) pecan halves or walnuts
• 75g brown sugar
• 1-2 teaspoons ground cinnamon
• ¼ teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1 ½ tablespoons water

What you’ll need

• A medium heavy bottomed pan
• Baking sheet lined with parchment paper or a silicone liner

Method

1. Line the baking sheet and set aside.
2. Add the brown sugar, cinnamon, salt, vanilla and water into the pan.
3. Place the pan over a medium heat and cook stirring continuously.  
4. When the sugar has dissolved and begins to bubble, continue to stir for 1 minute. 
5. Place the pecans or walnuts into the caramel and stir for 2-3 minutes. 
6. Stir until the nuts are coated and shiny, watch carefully so they don’t burn.
7. Transfer the nuts to the baking sheet, spread them out in one layer.
8. Once cooled, either break up or leave as they are.

Storage

The cooled nuts will keep in a jar or airtight container for a week, in the fridge for a few weeks, or 2 months in the freezer.

Discover all the nutrients we need for healthy bones in our Nutrition resources now.