Tip Tuesday – How to Caramelize Almonds (and other nuts)

It’s as easy as 1-2-3, Caramelize Almonds, Walnuts, Pecans or any other nuts and get that fantastic crunch, texture and the right amount of sweetness at home. This recipe explains how simple it can be. Make a batch and store it and use as needed on desserts, Ice-Creams, parfaits, salads or just jazz up your plain bowl of yogurt. Have a great crunchy day!

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0 thoughts on “Tip Tuesday – How to Caramelize Almonds (and other nuts)

  1. Hi Hetal and Anuja,

    Hope you are doing great.Can you please give me some tips regarding puffed puri’s? Can we store it for 24 hours?

    Thanks,
    Vaishali

  2. Hi,

    Can you please tell me how do u slice the almonds or do u buy store bought sliced almonds

    Thanks and appreciate both your efforts

  3. My question is if I first toast almonds and then add sugar to caramelize will it make any diffrence in taste or color?
    Thank you..

    1. Hi Prachi,

      If you toast the almond before adding the sugar, they will over cook and burn. It takes a bit of time for the sugar to start melting.

  4. Adding just a pinch of cayenne (or to taste) when toasting the nuts gives them a delicious kick. I’m sure it would work with a bit of cardamom or nutmeg too.

  5. Lol ladies – every time I think I am ready to give up sugar, you drag me right back to it! This is a great tip that should come with a bit of a health warning as a) hot sugar can burn and b) these are seriously addictive.

    I find ready-sliced almonds work better than slicing whole almonds, because this generates a lot of debris which is liable to browning faster than the larger pieces. Pecans, as you have suggested work even better as they take on a lovely light quality when heated. Yum 🙂

  6. hey guys,
    can i use brown sugar instead of white sugar?
    does it make any difference in texture or taste?

    Thanks
    Sona

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