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+-- Thread: Candied Walnuts (/showthread.php?tid=122510)
Candied Walnuts - Harborwitch - 06-02-2011
I know I have a recipe - I can't find the darn thing, and am wondering if anyone here has one that is T&T. I hate not having all my "stuff" handy, well at least near to hand.
Re: Candied Walnuts - karyn - 06-03-2011
I don't eat walnuts (due to childhood aversion to getting them out of the husk and shell, because our house was built in the middle of a walnut orchard) but here are two recipes I use for candied pecans that I'm sure would work well. The first one is great for candied nuts in a salad or as a topping. The second is just plain delicious!
Glazed Pecans
1 cup pecans
1 to 2 T brown sugar
1 to 2 T butter
pinch salt
Lightly toast pecans in a skillet for 3-4 minutes. Add butter, brown sugar, and salt and stir for another 5 minutes, until nuts are evenly glazed with sugar mixture and smell toasty.
* Exported for MasterCook 4 by Living Cookbook *
Warm-Spiced Pecans with Rum Glaze
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups raw pecan halves (8 ounces)
Warm Spice Mix
4 Tbs granulated sugar
1 1/2 tsp kosher salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
Rum Glaze
2 Tbs rum, preferably dark
4 tsp vanilla extract
2 tsp light brown sugar or dark brown sugar
2 Tbs unsalted butter
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line
rimmed cookie sheet with parchment paper and spread pecans in even layer;
toast 4 minutes, rotate pan, and continue to toast until fragrant and color
deepens slightly, about 4 minutes longer. Transfer cookie sheet with nuts to
wire rack.
2. For the spice mix: While nuts are toasting, stir together sugar, salt,
cinnamon, cloves, and allspice in medium bowl; set aside.
3. For the glaze: Bring rum, vanilla, brown sugar, and butter to boil in
medium saucepan over medium-high heat, whisking constantly. Stir in toasted
pecans and cook, stirring constantly with wooden spoon, until nuts are shiny
and almost all liquid has evaporated, about 1½ minutes.
4. Transfer glazed pecans to bowl with spice mix; toss well to coat. Return
glazed and spiced pecans to parchment-lined cookie sheet to cool (can be
stored in an airtight container for up to 5 days).
Comments: Makes about 2 cups
Re: Candied Walnuts - Harborwitch - 06-03-2011
Thank you Karyn - those sound wonderful, and I'm thinking they'll be great with walnuts too.
That second one is really screaming my name.
Re: Candied Walnuts - cjs - 06-03-2011
Cheap and dirty that I did at the hotel is bring 1 1/2 cups water, 2 cups sugar and a pinch of cayenne to a boil; add 1 1/2-2 lbs. shelled walnuts (or pecans, etc.) and allow to heat for 2 minutes, stirring. Pour into a colander to drain then spread on a sprayed baking sheet in one layer. Bake the nuts at 350° for 15 to 20 minutes, stirring every 5 minutes until they feel dry. Watch carefully towards the end of cooking time.
Re: Candied Walnuts - Harborwitch - 06-03-2011
Thanks Jean - that might work better. Down and dirty is the best sometimes.
Re: Candied Walnuts - Mare749 - 06-03-2011
They all sound good to me. Thank you both!
