1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Caramel Nuts

User Rating 5 Star Rating (2 Reviews)


Caramel Nuts
(c) 2007 Elizabeth LaBau, licensed to About.com, Inc.
This Caramel Nuts recipe produces crisp nuts that are coated in a sweet, crunchy layer of caramel. These nuts are great to munch on their own, and I also like using them to add extra flavor and texture to my baked goods. Try them in brownies, chocolate chip cookies, or atop a layer cake.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


  • 3 cups untoasted nuts
  • 1/2 cup brown sugar
  • 1/4 cup light corn syrup
  • 4 tbsp (1/2 stick) butter, cut into pieces
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp vanilla


1. Place the nuts in a 9x13” pan and set aside. Preheat the oven to 250 degrees.

2. Combine the brown sugar, corn syrup, butter and salt in a medium saucepan over medium-high heat. Stir until the sugar melts, and bring it to a boil.

3.Boil the mixture for four minutes without stirring. Once the four minutes is up, remove immediately from the heat. Add the vanilla and baking soda, and stir quickly.

4. Immediately pour the mixture over the nuts in the pan and stir to coat the nuts thoroughly.

5. Bake the caramel nuts for 40 minutes, stirring after every 10 minutes.

6. Remove the nuts from the oven and spoon them onto a baking sheet covered with foil. Allow them to cool at room temperature, and once cool, break them into pieces. Store Caramel Nuts in an airtight container or Ziploc bag at room temperature.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Greatly Surpassed Expectations, Member lindahawley

This recipe is fantastic. It's going into my all-time favorites. This is a great way to eat a handful of Walnuts every day (which help lower cholesterol). My only question is: How long can you store the nuts once cooled?

4 out of 4 people found this helpful.

See all 2 reviews

©2014 About.com. All rights reserved.