Candied Walnuts – Spend With Pennies

This candied walnuts recipe makes candy and crunchy walnuts which can be excellent for snacking, as a topping, or as a present.

Sweet-coated walnuts solely want a handful of components, a touch of cinnamon, and a bit of oven time. Simple peasy!

What You’ll Want To Make Candied Walnuts

Walnuts: It’s okay if the halves aren’t ‘complete,’ however you should definitely use uncooked walnuts that aren’t salted or seasoned.

Sugar: Brown sugar offers a caramel taste to candied walnuts, however you should utilize white sugar or a sugar-free sweetener in case you like. Whisk in some maple syrup in Step 4 for a sweeter taste.

Egg White: Egg white is overwhelmed 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 mixture. 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 best way to Make Candied Walnuts

1. Boil, rinse, and dry walnuts.
2. Combine brown sugar, cinnamon, and salt.
3. Whisk egg white and add walnuts.
4. Coat walnuts with cinnamon sugar and bake (recipe under).

The best 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 preserve 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.

Prep Time 10 minutes minutes

Prepare dinner Time 50 minutes minutes

Complete Time 1 hour hour

Prepare dinner ModeStop your display from going darkish

• 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.

• Preheat oven to 300°F. Line a baking sheet with parchment paper.

• In a small bowl stir collectively the brown sugar, cinnamon, and salt. Put aside.

• In a big bowl, whisk the water with the egg white till ethereal and lightweight. Add the walnut halves and stir to coat.

• Sprinkle the sugar combination over the walnuts. Combine properly and unfold evenly onto the ready baking sheet. 

• Bake for 40-50 minutes, stirring often, till walnuts are toasted and the sugar has caramelized.  

Leftovers will preserve in an hermetic container at room temperature for 1-2 weeks. They may preserve longer within the fridge – 1 month. Or preserve 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

Diet data supplied is an estimate and can differ based mostly on cooking strategies and types of components used.

Course Appetizer, Snack

Delicacies American

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