Candied Walnuts

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.

Candied walnuts are crunchy and flavourful - a great topping for lots of things!

Candied walnuts are crunchy and flavourful – a great topping for lots of things!

Ingredients

1/2 cup granulated sugar
1 1/2 cups raw walnut halves
1/4 teaspoon kosher salt

Method

It only takes a few minutes to make the sugar syrup and then coat and separate the toasted walnuts.

It only takes a few minutes to make the sugar syrup and then coat and separate the toasted walnuts.

  • 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.
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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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