Sugar Work | How to Make Decorative Caramel-Coated Nuts

This is a simple way to dress up your next plated dessert. Depending on how many nuts you want to coat will determine how much dry caramel to make. Keep in mind, however, the larger the quantity of caramel will result in a mixture that will hold its heat longer and be easier to work with.

You will need the following equipment:

• a small stainless steel pot suitable for the amount of sugar you are working with
• bowl of ice water that your stainless steel pot can easily fit into
• approximately 1.5 cups of sugar (or more, depending on how much you want to make)
  
• wooden spoon
• wooden skewers
  
• tape
• a large piece of parchment

Set Up For Nuts (if desired, nuts can be roasted in advance for added flavor):
1. Insert a skewer into each nut gently to avoid breaking it but far enough into the nut so it is held in place.
2. Without severing, bend the top 1-2" of the skewer to form a right angle.
3. Tear the pieces of tape for each skewer and have them ready to secure the skewers to your countertop after dipping.
4. To catch the dripping caramel, place the large piece of parchment on the floor directly underneath the countertop area where you will be taping the skewers.


Note: You must use caution whenever you attempt to make caramel. Caramel is extremely hot and can cause very serious burns. If you get any caramel on your skin, DO NOT, try to pry it off. You will injure yourself very badly. Run cold water over the caramel/burn and the sugar will gradually release. Seek medical attention if necessary. Always have a first aid kit handy.

How to Make Dry Caramel:

1. Place the stainless steel pot on the stove on medium-high heat. Put approximately 1/2 a cup of sugar into the pot. As the sugar begins to melt stir it gently with the wooden spoon. Gradually add the remaining sugar so that the entire mixture continues to melt.


2. Once all of the sugar has melted, it will start to take on an amber color. If you lift up some of the caramel with your wooden spoon and let it drizzle off of the spoon back into the pot, you will be able to gauge the color of the caramel better. The darker it gets, the more bitter the flavor - don't let it get too dark.

3. When the desired color of caramel has been achieved, place the pot gently into the cold ice water bath for a couple of seconds to stop the cooking process. Remove from pot the ice bath.


4. Wait a couple of minutes for the caramel to become a bit thicker as it cools. If it is too hot/runny, you will not be able to create a thread of sugar that extends from each nut. Lift some of the caramelized sugar up with a spoon to see what stage you are at.


5. Once the caramel is cool enough, gently immerse the nut into it. Pull out the skewer and let the caramelized sugar drizzle to form a thread. Tape the skewer to the countertop so that the nut is hanging directly over the parchment, allowing gravity to pull the excess of caramel down. If your caramel becomes too thick, you can thin it out by briefly returning the pot to the heat.



6. Once the caramel is completely cool and hard, you will be able to gently pull the nut from the skewer. The thread is extremely fragile. Store in a dry container. In humid conditions, the sugar will break down quickly, therefore, plate as soon as possible.


Tip: Trying to clean a pot full of hardened caramel is near to impossible. For easier clean up, immerse the pot in warm water until all of the sugar dissolves or fill the pot with water and bring it to a boil on the stove.

More decorative sugar work to come!

Tagged as: [ basics caramel decorations howto nuts sugar ]