Caramel Nuts

Caramel nuts
Paul Poplis / Getty Images
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
531 Calories
45g Fat
35g Carbs
5g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 531
% Daily Value*
Total Fat 45g 58%
Saturated Fat 8g 40%
Cholesterol 20mg 7%
Sodium 223mg 10%
Total Carbohydrate 35g 13%
Dietary Fiber 5g 18%
Total Sugars 29g
Protein 5g
Vitamin C 1mg 3%
Calcium 55mg 4%
Iron 1mg 8%
Potassium 239mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

How can you improve upon fresh delicious nuts? How about coating them in crunchy caramel? This recipe for caramel nuts produces crispy nuts that are coated in a sweet, crunchy layer of caramelized brown sugar. They're savory but sweet, with a nice rich buttery undertone and just the right amount of salt to keep them interesting.

Try adding them to your favorite trail mix, or chop them up to add to your morning bowl of granola or yogurt. More of a dessert fan? Stir them into cookie dough or brownie batter, or chop and add to the tops of cakes, cupcakes, or even tarts. 

We just call for "nuts" in this recipe because it is flexible, but a favorite way to make these is to use pecan halves. Walnuts are probably my second choice, but you really can't go wrong with any nut! Try hazelnuts, almonds, cashews, or even peanuts.


  • 3 cups raw nuts, such as pecan or walnut halves

  • 1/2 cup lightly packed brown sugar

  • 1/4 cup light corn syrup

  • 4 tablespoons (2 ounces) unsalted butter

  • 1/4 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon pure vanilla extract

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 250 F. Place the nuts in a 9x13-inch baking pan and set aside. 

  3. Combine the brown sugar, corn syrup, butter, and salt in a medium saucepan over medium-high heat. Stir while the butter melts and sugar dissolves, and let the whole mixture come to a slow boil.

  4. Boil the mixture for four minutes without stirring. Once the four minutes is up, remove the pan immediately from the heat. Add the baking soda and vanilla to the brown sugar mixture in the pan, and stir it in quickly.

  5. Immediately pour the bubbling brown sugar mixture over the nuts in the pan, and stir until the nuts are thoroughly coated with the caramel.

  6. Place the pan in the preheated oven, and bake the caramel nuts for 40 minutes, stirring after every 10 minutes to prevent burning. As they bake, they'll darken in color and emit a wonderful caramel smell.

  7. After 40 minutes, remove the nuts from the oven. Scrape them onto a baking sheet covered with foil or a silicone baking liner. Separate the nuts with a fork so they're not clumped up. Allow them to cool completely at room temperature. If you do have any big chunks of nuts, break them up once they're cool and crunchy.

  8. Enjoy your caramel nuts immediately, or store them in an airtight container or zip-top bag at room temperature for up to two weeks.


  • The caramel nuts can be stored in an airtight container or zip-top bag at room temperature for up to two weeks