Ingredients
- 100 g granulated sugar
- 100 g any type of nuts hazelnuts, almonds, walnuts, pecans, pistachios, etc.
Instructions
- *WARNING* Caramel, even though it might not look like it, is really hot. Be careful not to burn yourself and keep kids away while you make it.
- For the caramel, sprinkle a thin layer of sugar on the pan. Make sure that the pan is really clean before you start; if it has impurities or fat, it will crystalize the caramel. It helps also if your pan is of a light colour so you can see the caramel as it becomes darker. Place the pan over medium heat.
- When you see that the sugar is starting to melt around the edges and in other parts of the pan, lower the heat to medium-low and sprinkle more sugar over the melted regions, also in a thin layer. Don't use a utensil to stir at any point. If you need to give it a mix, do so by tilting and spinning the pan from the handle.
- The caramel will continue to melt. Control the heat so that it doesn't burn and if you need to stir do so with the handle of the pan.
- Once melted and golden, add your nuts and mix immediately. Transfer the caramel with the nuts carefully onto a silicone mat or silpat or greased pan.
- Let it cool down completely and then chop it up or process it.
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