During the cold season, sunk on the sofa with a warm cover, perhaps in front of the fireplace, there is nothing more greedy than enjoying a hot chocolate or crunchy crunchy or sweetened almonds. And the dried fruit caramelized is not just an exquisite snack, but can also be an ingredient for other desserts like a cake.

Caramelise the fruit it is also a very easy process that you can make in your kitchens, making even the little ones entertained. In addition, when you are invited to the home of friends or relatives, the caramelized fruit can become a nice gift, along with a bottle of wine, to make a good impression with an original thought.

Which caramelized dried fruit?
You can indulge yourself with fantasy because caramelizing dried fruit has no limits. Choose according to your taste, ranging between almonds, walnuts, hazelnuts, nuts, cashews, pistachios.
But what does the caramelization of dried fruit consist of? It is a process that occurs by combining sugar and fruit, cooking everything on the stove and then letting it cool.

How to make caramelized dried fruit

Ingredients

– 150 g of sugar
– 50 g of water
– q.b. of fruit dry (optionally)

Method

a) Pour the water into a saucepan and then add it sugar.
b) Light the fire and let the sugar dissolve over a moderate flame (it must not crystallize).
c) Cook, without stirring, the sugar until it takes on the caramel coloring (almost brown);
d) To create the classic crunchy add the dried fruit in the saucepan, stirring everything quickly to prevent the caramel from burning and the fruit sticking to the pan (the color should never become dark brown, a sign that the caramel is burning).
e) Turn off the stove and spread the caramel and fruit mixture on the baking paper so that it cools.
d) Once the caramelized dried fruit has cooled, you can divide it into chunks to form the classic pieces of crisp.

In case you do not want to create the classic crunchy, you can dip the individual pieces of dried fruit or more pieces and then let them dry on baking paper.

To give the recipe a savory taste, just add one pinch of salt.

The caramelized dried fruit is preserved for a long time in a tin can with hermetic seal.

Advice for preparing the crunchy

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With sugar you can also prepare the pralined dried fruit.
Caution: there is a certain resemblance to the crunchy, only that "pralinata" means that each peanut or almond has a rather thin and crunchy shell of sugar. The Crisp, instead, it is a bar with much more caramel and takes on a harder consistency.

Ingredients

– 500 g of dried fruit (optionally)
– 500 g of sugar
– 50 g of water

Method

a) In a pan, add water, sugar and dried fruit of your choice and, after lighting the flame, start mixing.
b) Once the boiling point is reached, the water will begin to run low and for about 5 minutes you will have to mix continuously until all the water has dried.
c) At this point we must continue to mix until the sugar is well attached to the dried fruit, but turn off the heat to prevent it from burning.
N.B .: when the water is dried it is important to turn off the flame to prevent the sugar from caramelizing again. If this happens, just add a little 'sugar and stir over low heat.

The ready fruit should be placed on baking paper to cool.