Ingredients:
1 cup walnuts
1/4 cup + 1 tablespoon packed golden brown sugar (not dark brown)
1/4 cup water
1 tablespoon unsalted butter
1/8 teaspoon + 2 pinches salt
Instructions:
Place a piece of parchment paper on a dinner plate or any heatproof plate, making sure it covers the plate’s surface. Set it aside.
In a medium non-stick skillet, combine the walnuts, brown sugar, water, unsalted butter, and 1/8 teaspoon of salt.
Place the skillet over high heat and cook, stirring occasionally, for 5 minutes. During the last minute, stir constantly and reduce the heat to medium.
Keep cooking until all the moisture evaporates, and the nuts turn darker, glossy, and begin to clump together.
It is important to ensure that all the liquid is evaporated before removing the skillet from the heat.
Immediately transfer the caramelized nuts onto the prepared parchment paper, scraping any remaining caramel off the pan. Spread the nuts out in a single layer.
Sprinkle the remaining 2 pinches of salt evenly over the nuts.
Allow the caramel walnuts to cool to room temperature, then break them apart with your fingers.
Store the caramel walnuts in a container. They can be kept for several days, if they last that long.
Note: It is essential to use a non-stick pan for this recipe. If using a small non-stick skillet, the cooking time may be slightly longer, around 30-45 seconds more.