These Kahlua Crystallized Nuts are the perfect blend of sweet, savory, and spirited. The nuts are first toasted to bring out their natural oils and crunch, then tossed in a rich syrup made from sugar, corn syrup, butter, and Kahlua. As the syrup cools, it hardens into a delicate, crackling crust that clings to every nut. The coffee liqueur adds a sophisticated depth that balances the sweetness beautifully. Ideal for holiday gatherings, gift-giving, or as a decadent snack with a glass of wine or whiskey. They make for an impressive yet simple homemade treat that disappears quickly at any party.
Kahlua Crystalized Nuts
Description
These Kahlua Crystallized Nuts are the perfect blend of sweet, savory, and spirited. The nuts are first toasted to bring out their natural oils and crunch, then tossed in a rich syrup made from sugar, corn syrup, butter, and Kahlua. As the syrup cools, it hardens into a delicate, crackling crust that clings to every nut. The coffee liqueur adds a sophisticated depth that balances the sweetness beautifully. Ideal for holiday gatherings, gift-giving, or as a decadent snack with a glass of wine or whiskey. They make for an impressive yet simple homemade treat that disappears quickly at any party.Ingredients
Directions
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Preheat oven to 300 degrees F (150 degrees C).
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Spread nuts in a single layer on a shallow baking pan.
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Toast nuts in the preheated oven for 20 minutes, stirring once halfway through, until fragrant and lightly browned. Remove from oven.
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While nuts are toasting, combine granulated sugar, Kahlua, light corn syrup, and butter in a 1-quart saucepan over medium heat.
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Stir mixture constantly until the sugar dissolves and the liquid comes to a boil.
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Insert a candy thermometer into the mixture and continue boiling until it reaches the hard crack stage, 300 degrees F (150 degrees C). Do not stir once boiling begins to prevent crystallization.
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Carefully pour the hot syrup over the toasted nuts in a large, heat-proof bowl.
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Stir immediately with a buttered metal spoon to coat all nuts evenly with the syrup.
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Spread the coated nuts in a single layer on a buttered jelly roll pan or baking sheet.
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Allow to cool completely at room temperature until the coating hardens.
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Break the cooled nuts into small clusters or separate individual nuts as desired.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 1177.2kcal
- % Daily Value *
- Total Fat 117.0g180%
- Saturated Fat 11.0g56%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 24.7g9%
- Dietary Fiber 12.1g49%
- Sugars 4.7g
- Protein 27.4g55%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Nut Variations: This recipe works well with almonds, pecans, and macadamia nuts. If using macadamia nuts, rub off any excess salt before toasting.
Macadamia Tip: If using macadamia nuts, reduce the initial toasting time to 10 minutes only. Add the nuts to the syrup mixture toward the end of the cooking process but do not cook them further in the syrup to prevent burning.
Storage: Store in an airtight container at room temperature. The nuts will keep for up to two weeks.
Yield: This recipe makes about 5 cups of crystallized nuts.
