Caramelized nuts

Let’s give the floor to Nadezhda: "These caramelized nuts can be eaten just like that, or added to the cakes and desserts as an interlayer, or used as a decoration piece.

The basic rule that I follow is that there should be 2 times less sugar than the nuts. So, your nuts will be perfectly covered with caramel and crunch on your teeth, without causing discomfort.

From the ingredients below, I cook 2 layers for a whole nuts cake. You can also grind the ready-made nuts as you wish, even to the praline state.

I love caramelized hazelnuts, but you can use any other nuts or mixtures at your discretion."

You will need:

• hazelnuts - 250 g | 8.80 oz
• sugar - 125 g | 4.40 oz

1. Melt the sugar in a frying pan with a thick bottom. Don't burn it!
2. Pre-wash the nuts and dry them for about 5 minutes in the microwave.
3. Pour the hot nuts into the melted sugar, and keep everything on the heat for a little more, stirring evenly with a spatula. When you add the nuts, the temperature of the caramel drops; some caramel threads should appear. You have to wait until they disappear and you will see that your nuts are well and evenly covered with the caramel.
4. Place the nuts on a silicone or a teflon mat.
5. Handle the nuts carefully, they are very hot! For convenience, arm yourself with two spoons at once, so that you don't even have a thought to peel off the stuck nuts with your hands!
6. For the even spreading, you better cover the nuts with another rug on top, and then press them down with a palm.

That’s it! When the nuts are completely cooled, they can be crushed into pieces.

Bon Appétit!