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Caramel Walnuts

Posted by Elise on Feb 8, 2006

Filed under Candy, Wheat-free

Caramel Walnuts

These homemade, candied caramel walnuts are a little sticky, and a little chewy, but oh so good...

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Caramel Walnuts

Ingredients

  • 1/3 cup sour cream
  • 1/2 teaspoon salt
  • 2 Tbsp milk
  • 3/4 cup sugar
  • 2 cups of walnut halves
  • 1 teaspoon of vanilla

Method

1 In a small, thick-bottomed saucepan, mix together and heat the sour cream, salt, milk, and sugar. Heat until the temperature reads 238°F on a candy thermometer, stirring occasionally.

2 Add the walnuts and a teaspoon of vanilla. Stir until the walnuts are creamy. Remove pan from heat and spread the walnuts out on wax paper or Silpat. Separate using 2 forks if necessary. Let cool to harden.

Indexed: Candy, Caramel, Walnut

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10 Comments

I don't have a candy thermometer. when do I stop cooking the sugar mixture?

Posted by: smin on February 8, 2006 2:15 AM

These look amazing. How necessary is a candy thermometer?

Posted by: Lady Amalthea on February 8, 2006 9:59 PM

Regarding a candy thermometer, I have a hard enough time getting candy to turn out as it is, even with a thermometer. I would use one if I had one. If I didn't have one handy I would experiment with the color of the mixture. When it gets a rich amber color, pull it out. That said, it is worth reading Adam the Amateur Gourmet's post on making peanut brittle. With candy making, you can expect to have a lot of "experiments".

Posted by: Elise on February 8, 2006 11:03 PM

Mmmm, this sound tasty! What does the sour cream do, exactly?

Posted by: Erwin on February 8, 2006 11:15 PM

If you cooked the sour cream at that high of a temperature wouldnt it curdle?

Posted by: Becky on February 9, 2006 9:01 AM

Ok, am I stupid or what, but what do you mean with "1 teaspoon of vanilla"? All I know is that vanilla comes in seeds from pods, or in essence or as sugar. Is this an American thing?
Please please enlighten me..., 'cause I would really love to make these.

Posted by: Lisa on February 13, 2006 2:58 AM

Hi Erwin and Becky, I don't know why the sour cream works, but it just does.

Hi Lisa, You can safely assume that when you see a recipe (especially one that is clearly American - using cups instead of metric measurements) that calls for vanilla, we mean vanilla "extract".

Posted by: Elise on February 13, 2006 8:10 AM

These turned out fantistically! They're so yummy (and addictive, can't eat just one). I was quite pleased (and a little shocked) they turned out so well... I've had mixed luck with caramels in the past, but this time it worked out great!! Thanks for the wonderful (and fairly straight forward) recipes!

Posted by: Kindli on September 4, 2006 4:21 PM

Hi Lisa ..., you can buy Vanilla not only as pods but also liquid " Vanilla Extract" if you couldn't find it you can use vanilla powder "vanilla sugar ".

Posted by: mishmish on January 6, 2008 10:57 AM

I just finished making these and they turned out beautifully! The end product looks and tastes deceptively labor intensive, but the recipe was so quick and simple. I look forward to adapting this recipe to some different additions. Also, while I don't think it made a difference, I used a digital meat thermometer rather than one specifically for candy. They still turned out great. Thanks for the recipe!

Posted by: Jessica on March 28, 2008 11:23 PM

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