This candied walnuts recipe makes candy and crunchy walnuts which are excellent for snacking, as a topping, or as a present.
Sweet-coated walnuts solely want a handful of components, a splash of cinnamon, and somewhat oven time. Straightforward peasy!
- They’re so wealthy and candy with a touch of heat cinnamon.
- Crunchy and barely caramelized, they’re the right mix of candy and salty nuttiness.
- These are excellent for serving with goat cheese and including to an appetizer platter or a charcuterie board.
What You’ll Want To Make Candied Walnuts
Walnuts: It’s okay if the halves aren’t ‘complete,’ however remember to use uncooked walnuts that aren’t salted or seasoned.
Sugar: Brown sugar offers a caramel taste to candied walnuts, however you need to use white sugar or a sugar-free sweetener should you like. Whisk in some maple syrup in Step 4 for a sweeter taste.
Egg White: Egg white is overwhelmed with water till foamy, which helps the sugar and spices stick and creates a crisp coating.
Variations: Moreover walnuts, different nuts to make use of are pecans, almonds, and cashews. Make them individually or as a mix. Swap out the cinnamon for apple pie spice or pumpkin pie spice for a extra festive taste. Add a teaspoon of vanilla extract, or to make it spicy add some cayenne pepper.
How one can Make Candied Walnuts
- Boil, rinse, and dry walnuts.
- Combine brown sugar, cinnamon, and salt.
- Whisk egg white and add walnuts.
- Coat walnuts with cinnamon sugar and bake (recipe under).
How one can Retailer Candied Walnuts
Preserve candied walnuts in a sealed container, mason jar, or zippered bag at room temperature for 1 to 2 weeks. They’ll maintain within the fridge for 1 month. Freeze them in a zippered bag for as much as two months.
Add Candied Walnuts to…
Did you take pleasure in this Candied Walnuts recipe? Go away a remark and score under.
Candied Walnuts
This candied walnuts recipe makes completely candy caramelized nuts.
Forestall your display screen from going darkish
-
Carry a medium pot of water to a boil. Add walnuts and boil for five minutes to take away the bitter style of the skins. Rinse nuts with chilly water, drain nicely, and unfold out on a paper-towel-lined tray to dry.
-
Preheat oven to 300°F. Line a baking sheet with parchment paper.
-
In a small bowl stir collectively the brown sugar, cinnamon, and salt. Put aside.
-
In a big bowl, whisk the water with the egg white till ethereal and lightweight. Add the walnut halves and stir to coat.
-
Sprinkle the sugar combination over the walnuts. Combine nicely and unfold evenly onto the ready baking sheet.
-
Bake for 40-50 minutes, stirring sometimes, till walnuts are toasted and the sugar has caramelized.
Leftovers will maintain in an hermetic container at room temperature for 1-2 weeks. They’ll maintain longer within the fridge – 1 month. Or maintain in an hermetic container within the freezer for 1 month.
Energy: 239 | Carbohydrates: 17g | Protein: 5g | Fats: 18g | Saturated Fats: 2g | Polyunsaturated Fats: 13g | Monounsaturated Fats: 3g | Sodium: 153mg | Potassium: 147mg | Fiber: 2g | Sugar: 14g | Vitamin A: 6IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 1mg
Diet data offered is an estimate and can fluctuate based mostly on cooking strategies and types of components used.
Course Appetizer, Snack
Delicacies American© SpendWithPennies.com. Content material and pictures are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my picture use coverage right here.
