Equipment Needed
- Heavy-bottomed medium saucepan (3-quart is ideal)
- Candy thermometer (digital is highly recommended)
- Wooden spoon or heatproof spatula
- Rimmed baking sheet (half-sheet pan)
- Parchment paper or a silicone baking mat
- Offset spatula or knife for spreading
Step-by-Step Instructions
First, prepare your workspace. Line your baking sheet with parchment paper or a silicone mat and have it ready near the stove. Spread your chopped nuts on a plate. This is a fast-moving process once it gets going, so having everything mise en place is critical. In your heavy-bottomed saucepan, combine the cubed butter, granulated sugar, water, and the ¼ teaspoon of salt. Clip your candy thermometer to the side of the pot, ensuring the tip is submerged in the liquid but not touching the bottom. Turn the heat to medium and stir gently with your wooden spoon until the butter melts and the mixture comes to a boil.
Once it reaches a boil, stop stirring. This is the hardest but most important rule. From this point on, you may gently swirl the pan to ensure even cooking, but do not stir. Stirring can introduce sugar crystals, leading to a grainy texture. You’ll watch the mixture foam and bubble vigorously, then gradually the bubbles will become smaller and the color will shift from a frothy white to a pale gold. The smell will change from buttery sweetness to a deeper, more complex caramel aroma. This is where your patience and your thermometer are your best friends. Keep the heat at a steady medium to maintain a consistent boil.(See the next page below to continue…)