Simple Candied Walnuts

posted in: Appetizers & Snacks, Salads        date:

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).

Candied Walnuts
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

  • Carol at Wild Goose Tea

    I love pesto. But getting masses of basil can be pricey. But cilantro—that’s different. So I pinned this recipe, because I don’t want to lose track of it. Yay!

  • Sara Dankert

    My almost-three year old loooves pesto – which is awesome because we like it too and it’s a great place to hide leafy greens. 🙂 Kale-walnut is our new favorite – and cheap to make! I like the idea of parsley with walnut … one time, in a mid-summer make-pesto-out-of-everything frenzy I made a pecan-oregano pesto that was actually really good.

  • Jackie

    Love that this uses cilantro and parsley…and I also LOVE that it doesn’t have any cheese in it. I don’t eat grains or dairy so I love finding recipes on my “regular” food blogs that I can eat without modifying. It makes me feel a little less sad about missing out on two of my favorite food groups! 🙂

  • I love finding fun new non-basil pestos! The.Boy actually isn’t big on basil pesto, so I can’t wait to try this out on him!