You know those moments when you’re just in the mood for something sweet and crunchy, but also kinda healthy? That’s where these candied walnuts come into play. They’re like a warm hug on a chilly day—or maybe just the perfect snack for binge-watching your favorite series. Plus, walnuts are like, brain food, right?
Steps
- Place a medium non-stick skillet on medium heat, then add 1 cup of walnut halves or pieces, 1/4 cup of granulated sugar, and 1 tablespoon of unsalted butter.
- Cook the mixture on medium heat for about 5 minutes, stirring frequently to prevent burning, especially towards the end. As the sugar begins to melt, keep stirring until all the sugar has liquefied and evenly coats the nuts.
- Quickly transfer the coated walnuts onto a sheet of parchment paper, separating them immediately using two spatulas to prevent clumping. Let the coating harden for 5 to 7 minutes before transferring the nuts to a bowl for immediate enjoyment or storage.
Ingredients
- 1 cup walnut halves or pieces (pecans can be substituted)
- 1/4 cup granulated white sugar
- 1 tablespoon unsalted butter
Nutritional Values
Calories: 765 | Total Fat: 66g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 2mg | Total Carbohydrates: 42g | Dietary Fiber: 7g | Sugars: 34g | Protein: 15g
FAQ
- Can this recipe be used for other types of nuts?
- Yes, this recipe is versatile and works well with other nuts, such as pecans.
- How can I prevent the nuts from sticking together?
- It’s important to quickly separate the nuts after coating them with the sugar mixture. Using two spatulas can help speed up the process.
- Can I double the recipe?
- Absolutely, this recipe can easily be doubled if you want to make a larger batch.
- How long does it take for the coating to harden?
- The coating typically hardens within 5-7 minutes after transferring the nuts to a sheet of parchment paper.
- Do I need to pre-toast the walnuts before making them candied?
- No, there is no need to pre-toast the walnuts as they roast while being coated in the sugar mixture on the stove.
Tips
- Keep stirring the mixture frequently while cooking to prevent it from burning, especially as the sugar starts to melt.
- Use two spatulas to quickly separate the nuts once they are transferred onto parchment paper; this will prevent them from clumping together.
- Act swiftly when transferring the coated nuts to the parchment paper, as they can harden quickly and become difficult to separate.
- Consider doubling the recipe if you need a larger batch, as it’s easy to scale up.
Equipment
- Medium non-stick skillet
- Heat-proof non-plastic spatula
- Parchment paper
