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Sweet caramel dessert sauce with hazelnuts and pistachios
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Hazelnut and Pistachio Caramel Sauce (20 g) has 91 calories. That works out to 456 calories per 100 g. It contains 11.6 g of carbs, 1 g of protein, 4.7 g of fat and 0.6 g of fiber. Its 0.1 mg of Copper covers 11% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 tablespoon (medium) · 20 g
91
KCAL / 20G
Carbs
11.6g
· 4% DV
Protein
1g
· 2% DV
Fat
4.7g
· 6% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 50% · Protein 4% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 91 kcal | |
| Total fat | 4.7 g | 6% |
| Saturated fat | 1.48 g | 7% |
| Trans fat | 0.03 g | |
| Sodium | 37 mg | 2% |
| Total carbohydrate | 11.6 g | 4% |
| Fiber | 0.6 g | 2% |
| Protein | 1 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 20 g | 91 kcal |
| 1 teaspoon (mini) | 7 g | 32 kcal |
| 1 tablespoon (small) | 15 g | 68 kcal |
| 1 serving (medium) | 30 g | 137 kcal |
| 2 tablespoon (large) | 40 g | 182 kcal |
| 0.25 cup (small) | 60 g | 274 kcal |
| 100 g | 100 g | 456 kcal |
| ½ cup (large) | 120 g | 547 kcal |
Calculated from 456 calories per 100 g.
Hazelnut and Pistachio Caramel Sauce is a sweet caramel topping mixed with hazelnuts and pistachios. Its rich, nutty texture works as a finishing sauce for desserts or as a filling between cake layers.
Hazelnut and Pistachio Caramel Sauce is made by caramelizing sugar, then carefully stirring in cream and butter before adding chopped nuts. Add the cream gradually because hot caramel can bubble and splatter.
Hazelnut and Pistachio Caramel Sauce tastes sweet and buttery, with toasted, nutty notes from both nuts. The caramel gives it a deep sweetness, while chopped nuts add a pleasantly crunchy texture.
Yes, Hazelnut and Pistachio Caramel Sauce pairs well with cheesecake. Drizzle a little over each slice just before serving so the topping adds caramel and nut flavor without overwhelming the creamy filling.
Hazelnut and Pistachio Caramel Sauce is easiest to drizzle when slightly warm. Let it cool a little before serving; if it is too hot, it can melt ice cream or soften delicate desserts.
Yes, Hazelnut and Pistachio Caramel Sauce can be frozen in a tightly sealed, freezer-safe container. Thaw it in the refrigerator, then warm it gently while stirring to bring back a smoother consistency.
Yes, Hazelnut and Pistachio Caramel Sauce can be used between cake layers. Chill it until thick before spreading, and keep the filling away from the edges so it does not squeeze out when stacked.
You can balance Hazelnut and Pistachio Caramel Sauce with a small pinch of salt or serve it with unsweetened yogurt, fruit, or a less-sweet dessert. Adding more sugar or sweetened cream will make it sweeter.
Homemade Hazelnut and Pistachio Caramel Sauce keeps for about two weeks in a clean, sealed jar in the refrigerator. Use a clean spoon each time, and discard it if its smell or appearance changes.
Hazelnut and Pistachio Caramel Sauce is also delicious over waffles, pancakes, brownies, apple slices, and plain yogurt. For a quick dessert, drizzle it over sliced fruit and add a few extra chopped nuts.
Vitamins
Vitamin E
0.76mg · 5% DV
B12
0.06µg · 3% DV
B2
0.03mg · 2% DV
Biotin
0.62µg · 2% DV
Minerals
Copper
0.1mg · 11% DV
Manganese
0.14mg · 6% DV
Phosphorus
31mg · 4% DV
Magnesium
14mg · 3% DV
Sodium
37mg · 2% DV
Potassium ⭐
49mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 91 calories in 1 tablespoon (medium) (20 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Hazelnut and Pistachio Caramel Sauce combines sweet caramel with the toasted, nutty flavour of hazelnuts and pistachios. It is best thought of as a dessert topping rather than a dish tied to one particular regional tradition, and is used to add richness and crunch to simple sweets.
Drizzle it over ice cream, pancakes, cake or fruit, or swirl a little into yoghurt. Its thick, glossy caramel brings plenty of sweetness, while the nuts add texture; it is energy-dense, with 456 kcal per 100 g, so a small spoonful can go a long way. For a less rich serving, pair a modest amount with fresh fruit or plain yoghurt rather than pouring it generously over an already sweet dessert.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.48g
MONOUNSATURATED
2.42g
POLYUNSATURATED
0.88g
Omega 6:3 ratio 42.5:1
Above the ideal 4:1 (42.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.