Description
Candied Walnuts
Ingredients:
2 cups walnut halves
1/2 cup sugar
1/4 cup water
1 teaspoon cinnamon
1/4 teaspoon salt
Instructions:
1. In a medium saucepan, combine sugar, water, cinnamon, and salt. Cook over medium heat, stirring until the sugar dissolves.
2. Add the walnuts to the saucepan and cook, stirring constantly, until the liquid thickens and coats the walnuts (about 8-10 minutes).
3. Spread the walnuts on a parchment-lined baking sheet and separate them with a fork.
4. Let them cool completely to harden.
5. Store in an airtight container or enjoy immediately!
Step-by-Step Guide
Follow these detailed instructions for perfect candied walnuts every time.
- Prepare Your Station: Line a baking sheet with parchment paper and have a fork ready. Measure all ingredients precisely.
- Create the Syrup: In a medium saucepan, combine 1/2 cup sugar, 1/4 cup water, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Place over medium heat.
- Dissolve the Sugar: Stir constantly for 2-3 minutes until the sugar is completely dissolved and the mixture is smooth.
- Coat the Walnuts: Add 2 cups of walnut halves to the syrup. Continue cooking and stirring for 8-10 minutes. The liquid will bubble and slowly reduce to a thick, glossy syrup that clings to the walnuts.
- Test for Doneness: The walnuts are ready when very little syrup pools at the bottom of the pan and they have a sandy, sugary texture.
- Spread to Cool: Immediately pour the walnuts onto your prepared baking sheet. Use the fork to quickly separate them into a single layer.
- Cool Completely: Allow the walnuts to cool at room temperature for at least 30 minutes. They will harden and become crisp as they cool.
Serving Suggestions
These versatile walnuts elevate both sweet and savory dishes.
- Salad Topper: Crumble over a spinach, goat cheese, and pear salad.
- Cheese Board Accent: Serve alongside sharp cheddar, brie, and grapes.
- Dessert Garnish: Sprinkle over vanilla ice cream, yogurt, or apple crisp.
- Festive Snack: Package in decorative jars for a homemade holiday gift.
- Charcuterie Addition: Add to a board with cured meats and dried fruits for a sweet-savory bite.
How-to Summary
To make candied walnuts, dissolve sugar, water, cinnamon, and salt into a syrup. Add walnuts and cook until coated in a thick, sandy sugar layer. Spread on parchment, separate with a fork, and cool completely until crisp.
Frequently Asked Questions
Can I use other nuts? Absolutely! Pecans, almonds, or cashews work well. Adjust cooking time slightly based on nut size.
Why are my walnuts sticky? This means they were not cooked long enough for the syrup to crystallize, or they were not separated well while cooling. Ensure you cook until the syrup looks dry and sandy.
How long do they store? In an airtight container at room temperature, they stay crisp for up to 2 weeks.
Can I make them without parchment paper? A silicone baking mat is a great alternative. Do not use wax paper, as it can melt.
Is stirring really that important? Yes. Constant stirring from the moment you add the walnuts prevents the sugar from burning and ensures even coating.
Common Mistakes to Avoid
- Rushing the Syrup: Do not add walnuts before the sugar is fully dissolved, or you’ll get grainy results.
- Under-cooking: Stopping too early leads to sticky, wet walnuts instead of crisp, candied ones.
- Clumping on the Sheet: Failing to separate the walnuts quickly with a fork will create a large, hard-to-break cluster.
- Storing Before Cool: Placing slightly warm walnuts in a container traps steam, making them soft.
- High Heat: Using high heat to speed up the process will likely burn the sugar, creating a bitter taste.
Conclusion
Mastering candied walnuts is a simple way to add a gourmet touch to everyday meals and special occasions. With this easy technique and by avoiding common pitfalls, you can create a perfectly crisp, sweet, and spiced snack that is endlessly useful in your culinary repertoire. Enjoy the process and the delicious, versatile results.