It doesn’t get much easier than this. Walnuts and sugar. These are great for a snack (in moderation, of course) or for topping a salad. I don’t think I got the sugar quite as dark as it should have, but the walnuts still tasted wonderful. I think I’ll be more adventurous next time and try some savory candied walnuts (or almonds or pecans…the possibilities are unlimited).
1/2 cup sugar
1 1/2 cups raw walnut halves
1/8 teaspoon coarse salt
-Preheat oven to 350°F. Use middle rack in oven.
-Lay walnuts out on a baking sheet in a single layer.
-Bake for 5 minutes.
-Test for doneness. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn.
-Remove from oven and let cool in pan on a rack.
-Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time.
-Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt.
-Keep stirring until all the sugar has melted and the color is a medium amber.
-As soon as sugar is melted and the color is a medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.
-As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined either with a Silpat non-stick mat, or with wax paper or parchment paper.
-Use two forks to separate the walnuts from each other, working very quickly.
-Sprinkle the nuts with the salt. Let cool completely.
Makes 1 1/2 cups.
Source: Simply Recipes