Post by Lizzie on Jun 15, 2014 0:21:52 GMT
Butter Toffee Nuts with Sea Salt
Use raw, unsalted nuts since they get plenty of toasting in the skillet.
I substituted--only used pecans, walnuts, and cashews. Turned out divine!
2 cups sugar
6 Tablespoons butter
1 1/2 cups pecans
1 1/2 cups walnuts
1 cup peanuts
1 cup pine nuts
1 Tablespoon Sea Salt
2 tsp freshly grated nutmeg
1. Lightly grease a large sheet tray, set aside.
2. In a large, deep skillet, combine 2/3 cup water, the sugar and the butter over medium-high heat, sitrring often, until butter is melted about 3 to 4 mins. Add nuts and cook, stirring gently and frequently until mixture dries out and begins to looks powdery--about 12 to 15 minutes. Continue cooking, stirring constantly, until toffee coating is dark golden brown and glossy, about 10 minutes more.
3. Remove skillet from heat and quickly stir in salt and nutmeg. Carefully transfer to sheet tray, spreading evenly. Sprinkle with more salt and set aside to cool completely.
I will be making more of this!!! Soooooo addictive!!
Use raw, unsalted nuts since they get plenty of toasting in the skillet.
I substituted--only used pecans, walnuts, and cashews. Turned out divine!
2 cups sugar
6 Tablespoons butter
1 1/2 cups pecans
1 1/2 cups walnuts
1 cup peanuts
1 cup pine nuts
1 Tablespoon Sea Salt
2 tsp freshly grated nutmeg
1. Lightly grease a large sheet tray, set aside.
2. In a large, deep skillet, combine 2/3 cup water, the sugar and the butter over medium-high heat, sitrring often, until butter is melted about 3 to 4 mins. Add nuts and cook, stirring gently and frequently until mixture dries out and begins to looks powdery--about 12 to 15 minutes. Continue cooking, stirring constantly, until toffee coating is dark golden brown and glossy, about 10 minutes more.
3. Remove skillet from heat and quickly stir in salt and nutmeg. Carefully transfer to sheet tray, spreading evenly. Sprinkle with more salt and set aside to cool completely.
I will be making more of this!!! Soooooo addictive!!