Candied Walnut Delight
Ingredients:
- 2 cups of toasted walnut halves (7oz)
- ¾ cup granulated sugar (170g)
- 2 tablespoons water
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
Instructions:
Toasting the Walnuts:
- Preheat the oven to 350°F and line a large baking sheet with parchment paper or a baking mat.
- Spread the walnuts on the prepared baking sheet and bake for 5 to 8 minutes until lightly aromatic. Adjust baking time based on walnut size, avoiding overbaking to prevent bitterness.
- Remove from the oven and let them cool. Transfer the toasted walnuts to a measuring cup.
Creating the Caramelized Sugar:
- Have the parchment-lined baking pan used for toasting the walnuts nearby.
- In a medium, heavy-bottomed saucepan, combine sugar and water. Stir with a wooden spoon over medium heat until the sugar dissolves completely.
- Bring the simple syrup to a boil, cooking until it reaches a light amber color. Quickly reduce heat to medium-low, adding cinnamon, salt, and walnuts. Stir continuously until walnuts are fully coated, the mixture darkens, and a subtle smoke appears. If nuts cook too quickly, remove the pan from heat while stirring to coat walnuts.
Cooling the Candied Walnuts:
- Immediately pour the candied walnuts onto the prepared baking sheet. Use two forks to separate and spread them out for drying.
- Once cool, store the walnuts in an airtight container at room temperature. Candied walnuts will remain fresh for up to a week.
Recipe Notes:
- Experiment with cinnamon, pumpkin spice, or your favorite warm spices for added flavor.
- To clean a caramel-covered spoon or pan, fill the pan with boiling water, add the sweet-covered spoon, and let it rest until the candy melts away.
- Store candied nuts in an airtight container to prevent stickiness in humid conditions.
Nutritional Information:
- Calories: 132kcal
- Carbohydrates: 11g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 1g
- Polyunsaturated Fat: 7g
- Monounsaturated Fat: 1g
- Sodium: 19mg
- Potassium: 65mg
- Fiber: 1g
- Sugar: 10g
- Vitamin A: 3IU
- Vitamin C: 0.2mg
- Calcium: 15mg
- Iron: 0.4mg