Candied Walnuts
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
I love using candied walnuts or pecans in salads, particularly spinach salads. I think they add terrific flavor and texture to almost any salad. They can be used for a lot of other things, too—I sprinkle crumbled candied pecans on top of a lot of cream-style or squash-style soups.
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Ingredients
- 1 pound shelled walnut halves (or pecans)
- 2/3 cup powdered sugar
- 1 teaspoon salt
- 2 pinches (approximately 1/4 teaspoon) cayenne pepper or chili powder (optional)
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Instructions
- 1. In a large bowl, mix the sugar, salt, and cayenne; set aside.
- 2. Dip the walnuts into boiling water just long enough to get them hot, approximately 20-30 seconds. Remove and shake off excess water.
- 3. Dump the nuts in the bowl, mix well. Shake off any excess sugar, although there probably won't be any.
- 4. Place the nuts on an oiled sheet pan in a single layer. Cook at 350°F for approximately 30 minutes, watching carefully.
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In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
