Ingredients:

  • 1/2 cup (100g) Granulated Sugar
  • 2 tablespoons Water
  • 2 tablespoons Unsalted Butter, cubed
  • 1 tablespoon Heavy Cream (room temperature)
  • 1/2 teaspoon Pure Vanilla Extract
  • 1/4 teaspoon Flaky Sea Salt
  • 1 cup Raw Walnut Halves or Pieces

Instructions:

  1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper and set aside a wire rack.
  2. Toast Walnuts (Optional but Recommended): Spread walnuts on a dry pan over medium heat for 3-5 minutes until fragrant. Set aside.
  3. Make the Dry Caramel: Combine sugar and water in a medium, heavy-bottomed saucepan. Heat over medium heat without stirring until the mixture dissolves and turns a deep, rich amber colour (approx. 8-10 minutes).
  4. Add Butter: Once the desired colour is reached, immediately remove from heat. Whisk in the cubed butter until fully melted and incorporated. It will bubble vigorously.
  5. Incorporate Cream & Flavoring: Carefully whisk in the room temperature heavy cream. Keep whisking gently until smooth. Stir in the vanilla extract and sea salt.
  6. Coat the Walnuts: Add the toasted walnuts to the caramel mixture. Stir quickly and thoroughly until every piece is evenly coated.
  7. Spread immediately onto the prepared baking sheet in a single layer.
  8. Bake & Crisp: Bake for 8–10 minutes to dry out the caramel and ensure a crisp finish.
  9. Cool Completely: Remove from the oven. While still warm, use a fork to gently separate any large clumps. Allow walnuts to cool completely on the sheet (about 20 minutes) before breaking into individual pieces.