Tasha also tested it at home, and after batch number three she got some beautiful results. With her husband John‘s help, they used a sugar thermometer to determine the exact stage of when to take the sugar from the heat and added a few handy tips which will make your first try a big success.In the process, we both realized that non-stick cookware is not the best thing for making sugar caramel. Rather use a stainless steel or cast iron pot/pan. Also, it is best to warm the nuts in the microwave or oven before adding them to the caramel – this ensures that the caramel doesn’t cool down to quickly after adding the nuts and will be easier to transfer from the pan to an oiled or lined tray. Although this recipe takes a little patience, the results are well worth it!
- 2 cups sugar
- three cups mixed nuts and seeds (Tasha used a mixture of almonds, cashews, pumpkin seeds, sesame seeds and linseeds)
- Line a regular baking tray with baking paper. Keep an oiled silicone spatula handy for later.
- In a medium size heavy-based pot or pan (not non-stick), carefully heat the sugar over medium heat until it starts to melt – don’t stir, just tilt the pan to swirl slowly. Bring to a simmer when all has melted, then cook for about 1015 minutes until it starts to turn lightly golden in colour. Use a sugar thermometer to monitor the temperature: we’re aiming for 150-155 C.
- In the meantime, heat the nuts and seeds in the oven. When the caramel has reached hard 150 C, add the nuts and swirl to coat them evenly. Transfer the mixture to the lined tray, then use the oiled spatula to quickly flatten the surface. Leave to cool, then cut/break into blocks/chards.
Note: Sugar caramel is very hot and must be handled with caution.