This candied walnuts recipe makes candy and crunchy walnuts which can be good for snacking, as a topping, or as a present.
Sweet-coated walnuts solely want a handful of elements, a splash of cinnamon, and just a little 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 good 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 provides a caramel taste to candied walnuts, however you should use white sugar or a sugar-free sweetener for those who like. Whisk in some maple syrup in Step 4 for a sweeter taste.
Egg White: Egg white is crushed 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.
The way to 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).
The way to Retailer Candied Walnuts
Maintain candied walnuts in a sealed container, mason jar, or zippered bag at room temperature for 1 to 2 weeks. They may maintain within the fridge for 1 month. Freeze them in a zippered bag for as much as two months.
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Candied Walnuts
This candied walnuts recipe makes completely candy caramelized nuts.
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Deliver 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 properly, and unfold out on a paper-towel-lined tray to dry.
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Preheat oven to 300°F. Line a baking sheet with parchment paper.
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In a small bowl stir collectively the brown sugar, cinnamon, and salt. Put aside.
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In a big bowl, whisk the water with the egg white till ethereal and light-weight. Add the walnut halves and stir to coat.
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Sprinkle the sugar combination over the walnuts. Combine properly and unfold evenly onto the ready baking sheet.
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Bake for 40-50 minutes, stirring often, till walnuts are toasted and the sugar has caramelized.
Leftovers will maintain in an hermetic container at room temperature for 1-2 weeks. They may 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
Vitamin data supplied is an estimate and can range primarily based on cooking strategies and types of elements used.
Course Appetizer, Snack
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