Chef's Recipes

Caramelised nuts

Australian Gourmet Traveller recipe for caramelised nuts from Sweet Envy.

By Alistair Wise & Teena Kearney-Wise
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.


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


  • 1
    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.
  • 2
    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.