The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Caramelised nuts

No real need to introduce this with random words of suspect philosophical motivation. It's really quite obvious: caramelised nuts just taste better.

You'll need

150 gm caster sugar 200 gm nuts of your choice (choose one, or all!) For sprinkling: sea salt (optional)


  • 01
  • Place the sugar and 150ml of water in a medium saucepan over medium-high heat and bring to the boil. Remove from heat, add the nuts and let steep while you warm the oven up to a balmy 160C.
  • 02
  • Line a baking tray with baking paper. Drain the nuts and place on the baking tray. Sprinkle with a little salt if it’s your thing, then bake for about 10 minutes. Remove from the oven and leave to cool before using. The nuts will keep in an airtight container for several months.

Note Makes about 200gm. This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.

Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

Featured in

Sep 2014

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.