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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.
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
Ingredients
- 300 g nuts
- 100 g allulose
- 45 g butter
- 60 g heavy cream
- ½ tbsp kosher salt
Instructions
- Toast nuts in a skillet over medium heat until fragrant. Set aside.
- 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.
- Add the butter, stirring continuously until it’s completely melted. Then slowly drizzle in heavy cream. Note: the mixture will bubble vigorously.
- Stir in salt, then add the nuts and mix until combined.
- Transfer to a bowl to cool and serve!
