Saturday, March 28, 2020

Recipe: Salted Caramel Toasted nuts

I've been confined to my house for the past couple weeks due to the Bay Area's "shelter-in-place" order, so I've been experimenting with different recipes.

I always liked caramel flavored deserts, so I decided to see if I could get the same effect with allulose.

The experiment was successful The allulose browned & caramelized just like sugar. By adding butter and salt, I got a pretty good approximation of salted caramel. I tried it mixed in with toasted walnuts and pecans. The sweet/savory and soft/crunch contrast was fantastic. I personally preferred the walnuts, but you could put it over whatever you'd like.

I also tried just pouring the caramel into molds and topping with flaky sea salt. Quite good, but I prefer it over the nuts.

Over medium heat, allulose melted, then caramelized, just like sugar.
Plain salted caramel with flaky sea salt

I've included the recipe below if you want to try them yourself.

Hope you enjoy it!

- QD

Toasted Nuts with Low-Carb Salted Caramel

Yield: 6 servings (50 g nuts)
Prep time: 1 MCook time: 10 MTotal time: 11 M


  • 300 g nuts
  • 100 g allulose
  • 45 g butter
  • 60 g heavy cream
  • 1/2 tbsp. salt


How to cook Toasted Nuts with Low-Carb Salted Caramel

  1. Toast nuts in a skillet over medium heat until fragrant. Set aside.
  2. Add allulose and stir with a wooden spoon or heat resistant spatula. The allulose will clump up, melt, foam, and then brown to form a thick, amber liquid.
  3. Add the butter, stirring continuously until it's completely melted. Then slowly drizzle in heavy cream. Note: the mixture will bubble vigorously.
  4. Stir in salt, then add the nuts and mix until combined. 
  5. Transfer to a bowl to cool and serve!
Fat (grams)
Carbs (grams)
Fiber (grams)
Net carbs
Protein (grams)
Calculated per 50 g of walnuts.
Created using The Recipes Generator

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