Make a batch of these candied walnuts to enjoy with Roasted Beets or simply sprinkle them on a board with two or three of your favorite cheeses and dried fruits. Voilà, appetizer! Or dessert!
(Adapted from San Francisco Ferry Plaza Farmers’ Market Cookbook by Christopher Hirsheimer and Peggy Knickerbocker)
Candied Walnuts
makes 1 cup
Ingredients
- ½ cup walnut halves or pieces
- 2 tablespoons brown sugar, packed
- 2 tablespoons water
- 1 teaspoon unsalted butter
- a couple pinches salt
Instructions
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Preheat oven to 250°F. In large frying pan, combine sugar and water over medium-high heat and cook until sugar dissolves and syrup comes to a boil. Add the walnuts, butter, a pinch or two of salt, and cook, stirring constantly, until syrup coats the nuts and almost no liquid syrup is left in the pan.
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Line a sheet pan with a Silpat or parchment. Spread the nuts out on the prepared baking sheet and put in the oven to toast for about 15 minutes. Store air tight for up to 2 weeks.
Allow to cool 10 minutes before tasting or you will burn your mouth. This time also allows the nuts to crisp.
Recipe Notes / Tips
- Bourbon Candied Walnuts. Swap a couple teaspoons of Bourbon for an equal amount of water and proceed with the recipe.
- Salt and Pepper Candied Walnuts. (Great with gorgonzola and pear!) Add freshly ground pepper in with the salt.
