Candied Walnuts

27 09 2011
These walnuts are perfect on a salad with beets or goat cheese. I usually make a big batch and then freeze some so I have them on hand when I want to dress up any salad. It is important to boil the walnuts first to remove any bitterness.

1 pound walnut halves

1/4 cup honey

1/4 cup sugar

1/4 tsp salt

Preheat the oven to 350 degrees. Line 2 baking sheets with foil and spray with a nonstick oil spray. Place the walnuts in a small saucepan and cover with hot water. Place the saucepan over high heat and boil the walnuts for 5 minutes. Immediately tip the walnuts into a colander to drain. Place the honey, sugar, 1/4 cup water, and the salt in a medium saucepan. Bring to a boil over medium heat, then add the walnuts and stir until the mixture becomes dry, about 4 minutes. Transfer the nuts to one of the baking sheets, spread in an even layer, place the baking sheet in the preheated oven, and cook the nuts until they turn a nice brown color, about 12 minutes, turning the nuts a few times. Remove the nuts from the oven and transfer to the second baking sheet to cool.

As soon as the nuts are cool enough to handle, separate them from one another by rolling them around in your hands. When cooled completely, use on a salad or put in a freezer ziploc and freeze for future use.




One response

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