Candied Walnuts Recipe
These simple yet delectable candied walnuts lend a delightful crunch to salads, elevate desserts, or stand alone as a satisfying snack.
Print
Pin
Servings: 8
Ingredients
- 1/4 teaspoon salt 2g
- 1 cup walnuts 125g
- 1/4 cup water 60mL
- 1/2 cup sugar 100g
Instructions
- Arrange two sheets of parchment paper or silicone mats on a heat-resistant surface, such as a countertop or baking tray. Keep a trivet nearby for your pot. Combine sugar and water in a medium heavy-bottomed pot, gently swirling to dissolve the sugar. Position the pot over medium-high heat and allow the mixture to reach a vigorous boil. Introduce the walnuts, stirring thoroughly with a wooden spoon to ensure each nut is fully enveloped in the syrup. Sprinkle in the salt and continue stirring frequently as the sugar transforms to a golden caramel. Once the sugar reaches a deep golden hue, remove the pot from heat and swiftly extract the walnuts in small batches using forks or tongs, transferring them onto the prepared parchment or silicone mats. Use forks to separate any clusters and let the walnuts cool completely.
Notes
A sturdy, heavy-bottomed pot is essential to prevent scorching, as thinner pans can cause the sugar to burn along the edges. For best results, lift the walnuts from the pot individually or in small clusters; tipping them all at once may cause them to harden into an inseparable mass. Stir constantly and monitor the color—once the caramel turns golden brown, act quickly to avoid burning. Raw walnuts are ideal, as they toast naturally in the hot caramel. For added flavor, sprinkle cinnamon or other spices into the mixture just before removing from the heat, or finish with a pinch of sea salt while the nuts are cooling on the parchment.