Candied Walnuts
User Reviews
5
Candied Walnuts
Description
This recipe cooks raw walnuts in a syrup of granulated sugar and water, heated over medium-high heat until boiling and bubbling. As the syrup reduces and caramelizes to a golden brown, the walnuts become coated in the sweet glaze. A pinch of salt added during caramelization enhances flavor balance. The hot walnuts must be transferred quickly to parchment or silicone mats to cool and prevent sticking as they harden.
Using a heavy-bottomed pot helps prevent burning by distributing heat evenly. The nuts cook in the hot sugar, so pre-toasting them is unnecessary. The mixture requires constant stirring once the walnuts are added to avoid clumping or burning. Once cooled, the candied walnuts have a brittle, crunchy texture with a buttery caramel flavor and a touch of salt.
These candied walnuts work well as a topping for salads, desserts, or simply enjoyed as a sweet nut snack. Adding spices like cinnamon or a sprinkle of sea salt after spreading the nuts can further enhance the flavor profile.
Ingredients
- 1 cup walnuts 125g
- 1/2 cup sugar 100g
- 1/4 cup water 60mL
- 1/4 tsp salt 2g
Instructions
- Lay out 2 sheets of parchment paper or silicon mats on a heat proof surface. You can use your counter top or a baking sheet. It's a good idea to have a trivet for your pot nearby as well.
- Add sugar and water to a medium heavy-bottomed pot. Swirl the pot around so the sugar melts.
- Place pot over medium-high heat and bring the sugar to a boil.
- Once the sugar is bubbling away add a generous cup of walnuts in and mix with a wooden spoon so the nuts are completely coated. Sprinkle salt on and continue to mix the nuts regularly as the sugar caramelizes.
- When the sugar is golden brown remove pot from heat and use forks or tongs to quickly remove the nuts one at a time, or in small groups and place on the prepared parchment or silicone sheets.
- Use your forks to separate any nuts that are touching and allow to cool completely.
Notes
- Use a heavy-bottomed pot to evenly distribute heat and avoid burning the sugar.
- Remove walnuts quickly and separately onto parchment to cool and prevent them from sticking together.
- Caramelization is complete when the sugar turns golden brown; stir frequently to prevent burning.
- Raw walnuts can be used since they cook in the hot sugar; no need to pre-toast.
- Add spices like cinnamon during the cooking or sprinkle sea salt after cooling for extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 73mg | 3% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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