This recipe couldn’t be easier. All you do is melt some butter in a pan, add some walnuts, sugars, and cinnamon, and stir until it’s caramelized. Then, allow to cool on a parchment covered baking sheet and sprinkle with sea salt. So simple! Have you ever made caramel from scratch? If not, have no fear. It can feel a little bit intimidating, but it’s actually very easy and hassle free.
First of all, keep in mind that caramel gets SUPER hot. It’s heated to a boiling temperature but also thick and gooey from the sugars, so be careful not to taste test these nuts by plucking one out of the pan and popping it into your mouth. Your hand and mouth will not be happy. Second, because of the heat, do not use a non-stick skillet. This could damage the surface. Instead, use something like a heavy stainless steel skillet (I have this one and it works perfectly!) to make sure the caramel heats evenly and doesn’t cause any damage. Third, do not freak out if you go to wash your pan and the caramel has cooled into a hard rock mess on your spoon and pan. It may seem like the end of the world, but a soak in warm water and soap will dislodge and disintegrate the caramel left on your utensils. Deep breath.
You’ll know the caramel is ready when it starts to turn a darker, deep color (the brown sugar will make it darker than your average caramel- don’t worry, it’s not burnt!) and it doesn’t feel “grainy” anymore when you stir it. Try to separate the pecans as much as you can on the parchment covered baking sheet, but if a few are sticking together, don’t worry. You can break them apart once they’ve cooled very easily. Recipe for Cinnamon Candied Walnuts below!
