Caramel Salted Nuts

Did I get you at Caramel? Salt? or the Nuts? I am going to apologize up front for sharing this with all of you, they are sinfully delightful! If you choose to make them; you will not be disappointed. I seem to have a problem with taking something somewhat good for you; the nuts; and adding a little more love; the salt and the caramel to bring it another level.
I have made this 3 times in the last couple of weeks. While that may sound like we have gone overboard on eating caramel salted nuts; we only got to eat 2 of the batches. I am not sure if I ever mentioned my crazy dog. I call him my ungrateful rescue; he has a severe case of separation anxiety and he only does this out of spite; he really has NO idea how good he has it. I am fairly certain that most would have given him up with all his shenanigans. Destroying shoes, clothes, stairs, doors to name a few. He has also been known to counter surf on occasion;  yep he found the sealed container of nuts on the counter, took them into the den and ate ALL of them. Thankfully there were no adverse effects to his digestive system. I wonder if he even enjoyed them?

I do need to share that he does have some good quality’s as well; you will never find a more cuddly animal. He is most happy when sitting near or better ON you. And if we could all be so lucky that someone; anyone be SO excited when you walk into a door.

If you have never made caramel before; it really isn’t that hard. There are a couple of things to keep in mind. Firstly it is VERY hot so don’t get any on you. Secondly stir it once and then leave it alone. You can swirl the pan but let the heat do the work and you will be rewarded in kind.

Nuts
1 cup of almonds
1 cup of pecans
1 cup of cashews
1 cup of walnuts

On a sheet pan place in a 350’F oven for about 10-15 minutes. Just enough to barely brown them. Let them cool.

Caramel
¼ cup water
1 ½ cup sugar
2 teaspoon vanilla
2 teaspoon kosher salt

In a sauce pan place the sugar and water stir to combine and then let it be. You can swirl the pan a few times until it starts to brown. It will continue to brown so don’t take it too far. Remove it from the heat and add 2 teaspoons of vanilla.

While the caramel is still hot add the nuts and salt into the saucepan. Working quickly spread the nut mixture onto the same sheet pan with either parchment or Silpat. Flatten out with a couple of forks the best you can. Once cooled and hardened break apart and enjoy!

Recipe by Ina Garten