I love a snack that feels indulgent but comes together in one pan. These salted caramel nuts are crunchy, buttery, and perfectly balanced with flaky sea salt. I’ve made this batch dozens of times for parties and quiet evenings alike, and the technique below reliably gives glossy, crisp-coated nuts.
Why Make This Recipe
- Sweet and salty contrast is irresistible — caramelized sugar meets flaky sea salt for a crowd-pleaser.
- Nuts provide satisfying crunch and concentrated nutrition (healthy fats and protein).
- Fast to make: you can finish a batch in under an hour with one saucepan and a sheet pan.
- Great for gifting, party platters, charcuterie boards, or a special snack jar.
- Personal insight: I love making a double batch because the nuts keep well and they disappear faster than I expect.
Recipe Overview
- Prep time: 10 minutes (plus optional nut roasting)
- Cook time: 15–20 minutes (stovetop caramel + oven set)
- Total time: 30–40 minutes
- Servings: about 6–8 (makes ~3 cups)
- Difficulty: Easy–Medium (careful attention to hot sugar is required)
- Method: Roast nuts (optional), make stovetop caramel in a heavy-bottomed saucepan, toss nuts in caramel, spread on parchment, finish in the oven to crisp, and finish with flaky sea salt.
My Experience Making This Recipe
I tested this recipe with almonds, pecans, and mixed nuts, adjusting the caramel heat to get a thin, even coating. My key discovery was finishing the coated nuts in a 325°F oven for 8–10 minutes to drive off any residual moisture and create a glassy shell that doesn’t go sticky.
How to Make Salted Caramel Nuts
Start by roasting raw nuts at 350°F for 8–10 minutes to awaken oils and deepen flavor, then set aside. Make a dry or wet caramel in a heavy-bottomed saucepan: cook 1 cup granulated sugar until amber, then carefully whisk in 6 tablespoons unsalted butter and 1/3 cup heavy cream off the heat; return to medium-low and bring to 235–240°F for a soft but firm coating. Stir in 1/2 teaspoon fine sea salt and 1 teaspoon vanilla, toss in 3 cups mixed nuts until evenly glazed, spread on a parchment-lined sheet, bake at 325°F for 8–10 minutes, and sprinkle with flaky salt as they cool.
Expert Tips for Success
- Use a heavy-bottomed saucepan to distribute heat evenly and prevent hot spots that burn sugar.
- A candy thermometer helps: 235–240°F gives a nice hardening coat; if you prefer a slightly crunchier shell, aim for 245–250°F.
- Work quickly when adding butter and cream — the caramel foams and can seize; remove from heat and stir gently until combined.
- Line a rimmed baking sheet with parchment and grease it lightly so caramel doesn’t glue to the paper.
- If you enjoy salted caramel in bars too, check this recipe for a similar flavor profile: Salted Caramel Butter Bars.
How to Serve Salted Caramel Nuts
- Serve as part of a cheese board — they pair well with manchego, aged cheddar, or a soft goat cheese.
- Package in small jars with ribbon for thoughtful edible gifts.
- Sprinkle over vanilla ice cream or yogurt for texture and flavor contrast.
- Offer them at cocktail hour alongside olives and cured meats for a sweet counterpoint.
Storage and Reheating Guide
Store cooled nuts in an airtight container at room temperature for up to 2 weeks; separate layers with parchment to prevent clumping. For longer storage, freeze in a freezer-safe zip bag up to 3 months — thaw at room temperature for 30–60 minutes before serving. To refresh slightly sticky nuts, spread them on a sheet and bake at 300°F for 5–8 minutes; cool completely before storing.
Recipe Variations
- Dairy-free: swap butter for refined coconut oil and use coconut cream (full-fat) instead of heavy cream; watch heat because coconut oil melts at a lower temperature.
- Spicy-sweet: add 1/2–1 teaspoon smoked paprika or a pinch of cayenne to the caramel for warmth and complexity.
- Chocolate-dipped: once cooled, dip half the nuts in melted dark chocolate and let set on parchment.
- Low-sugar: replace half the granulated sugar with erythritol or allulose; expect a slightly different texture and color.
Nutritional Highlights
- Nuts supply monounsaturated fats and protein, helping keep you full with small portions.
- Caramel adds sugar and calories — treat these as an occasional indulgence and enjoy in portion-controlled servings (1/4 cup).
- Allergen note: contains tree nuts and dairy (unless adapted); not safe for nut-allergic eaters.
Troubleshooting Common Issues
- Grainy caramel: sugar can recrystallize if you stir too much while melting. Solution: avoid stirring early, swirl the pan instead, and add corn syrup (1–2 tbsp) if crystallization recurs.
- Sticky finish after cooling: likely from residual moisture. Solution: spread on a sheet and bake at 325°F for 8–10 minutes to dry and re-harden the coating.
- Burned sugar: if the caramel smells bitter, it’s overcooked — discard, wash pan, and start over to avoid bitter flavor.
Frequently Asked Questions
Q: Can I use only one type of nut?
A: Yes — almonds, pecans, cashews, or mixed nuts all work. Roast time varies slightly by size (almonds 8–10 minutes, pecans 6–8 minutes). Taste as you go and remove from oven when golden and fragrant.
Q: Do I need a candy thermometer?
A: It’s not strictly required, but a candy thermometer makes results consistent. If you don’t have one, cook sugar until it’s a deep amber color and proceed carefully when adding butter and cream.
Q: How do I prevent nuts from clumping together?
A: Toss the nuts in caramel with a silicone spatula quickly and spread them out on parchment immediately. If clumping happens, separate clusters by hand while still warm or reheat briefly in a 300°F oven and separate.
Q: Can I make these ahead for a party?
A: Absolutely — make up to two weeks in advance and store airtight. For longer prep, freeze portions and thaw the day of; refresh with a quick 5–8 minute bake at 300°F if needed.
Conclusion
For recipe inspiration and variations from well-known cooks, check out Ina Garten’s takes on this classic: Salted Caramel Nuts | Ina Garten (Food Network) and an alternate Ina Garten version here: Salted Caramel Nuts Recipe | Ina Garten | Food Network. If you like a glossy, party-ready presentation, the Barefoot Contessa’s approach is elegant: Salted Caramel Nuts | Recipes – Barefoot Contessa. For a different home-cook perspective with helpful photos, see this take from The Fancy Pants Kitchen: Salted Caramel Nuts | The Fancy Pants Kitchen. If you prefer snack bars with similar flavor, compare commercial options like these protein-chewy bars: Salted Caramel Nut Protein Chewy Bars | Nature Valley.
Salted Caramel Nuts
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Crunchy and buttery salted caramel nuts perfect for gifting or as a snack, balanced with flaky sea salt.
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/3 cup heavy cream
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 3 cups mixed nuts (almonds, pecans, etc.)
- Flaky sea salt for finishing
Instructions
- Optional: Roast raw nuts at 350°F for 8–10 minutes to awaken oils and deepen flavor, then set aside.
- In a heavy-bottomed saucepan, cook granulated sugar over medium heat until it turns amber.
- Carefully whisk in unsalted butter and heavy cream off the heat.
- Return to medium-low heat, stirring gently until it reaches 235–240°F.
- Stir in fine sea salt and vanilla extract.
- Toss in mixed nuts until evenly glazed.
- Spread on parchment-lined baking sheet and bake at 325°F for 8–10 minutes.
- Sprinkle with flaky salt as they cool.
Notes
Store cooled nuts in an airtight container for up to 2 weeks. For longer storage, freeze in a zip bag for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Stovetop & Baking
- Cuisine: American