QUICK CANDIED NUTS

For an instant treat, I use the stovetop, not the oven, to caramelize nuts. This recipe adds a thin film of sweet buttery coating to the nuts—enough to satisfy cravings, but not so much that they taste like a toothache. That just-right sweetness makes these ideal for garnishing just about any dessert.

TIP: Don’t mix different types of nuts. They will cook at different rates, so you could end up with burned ones. In all cases, start with unsalted nuts.

makes about ¾ cup

gluten-free, no eggs

1. Line a half sheet pan with parchment paper or a nonstick baking mat.

2. Combine all of the ingredients in a medium skillet and cook over medium heat, stirring, until the sugar and butter melt and go from sandy to smooth to light brown and then to dark brown and bubbly; the caramel should coat the nuts evenly. This will take anywhere from 6 to 12 minutes, depending on the nut and the heat of your stove. Immediately transfer to the prepared pan and spread in an even layer.

3. If you want the nuts to be in individual pieces, work quickly to separate them. Be careful! The nuts are extremely hot. Use two greased forks, spoons, butter knives, or chopsticks to push them apart. Cool completely on the sheet on a wire rack. The nuts will harden as they cool.

MAKE AHEAD

The nuts can be kept at room temperature in an airtight container for up to 1 week in dry weather.

QUICK CANDIED WALNUTS OR PECANS

Because walnuts and pecans are less dense than other nuts, they need to be cooked in a bigger batch and at a lower temperature to prevent them from burning before they caramelize. Use 1½ cups (176 g) walnut or pecan halves, ⅓ cup (69 g) sugar, 1 tablespoon unsalted butter, and ¼ teaspoon salt. Proceed as above but cook over medium-low heat; these take about 10 minutes. (Makes about 1½ cups)