These crunchy beauties are very easy to make and are extremely versatile. I use them as a garnish for vegetable dishes and also like to sprinkle them on desserts such as maple mousse. The hard sugar coating yields to the sweet nut encased inside; biting into one is both a texture and taste sensation! Candied walnuts can be stored in an airtight container for a few weeks.
1/2 cup granulated sugar
1 1/2 cups raw walnut halves
1/4 teaspoon kosher salt
- Line a baking sheet with parchment paper and set aside.
- In a frying pan over medium heat, toast walnuts until they become fragrant, being careful not to burn them (about 5 minutes). Pour nuts into a bowl when toasted and set aside.
- Put sugar in a medium saucepan with a thick bottom and cook over medium heat. Swirl pan every minute or so as the sugar begins to melt.
- As soon as the sugar turns a medium amber colour, remove the pan from the heat and immediately add walnuts, quickly stirring with a fork to toss nuts and coat each one with the sugar syrup.
- As soon as the nuts are coated, spread them out on the lined baking sheet.
- Working quickly, use two forks to separate the nuts.
- Sprinkle with the salt and let cool completely.
- Break apart if needed and store in an airtight container.