Description
This candied walnuts recipe offers a sweet and crunchy treat with a perfect blend of cinnamon, nutmeg, and vanilla. Perfect for snacking, topping salads, or adding to desserts, these walnuts are baked to a crisp with a lightly spiced candy coating.
Ingredients
Scale
Candy Coating
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
Walnut Mixture
- 1 pound shelled walnuts (4 cups)
- 1 large egg white
- 1 tablespoon water
- ¼ teaspoon vanilla extract
Instructions
- Heat the Oven: Place the oven rack in the center position and preheat the oven to 300°F (149°C). Line a sheet pan with parchment paper and set it aside.
- Make the Candy Coating: In a medium bowl, combine granulated sugar, light brown sugar, cinnamon, kosher salt, and nutmeg. Set this mixture aside.
- Prepare the Binder: In a large bowl, whisk the egg white, water, and vanilla extract until very frothy with medium peaks forming. Immediately add the shelled walnuts and toss to coat. If the egg whites lose volume and liquid pools at the bottom, whisk again lightly before adding the nuts.
- Coat the Walnuts: Toss the coated walnuts in the sugar and spice mixture. Use a spatula to mix thoroughly, ensuring all walnuts are evenly coated.
- Bake: Spread the coated walnuts evenly on the prepared baking sheet. Bake them for about 45 minutes, stirring every 15 minutes, until the surface is dry and crisp.
- Cool: Remove the walnuts from the oven and allow them to cool completely on the sheet pan until they harden and become crisp.
Notes
- For storage, keep candied walnuts in an airtight container at room temperature for up to 3 weeks or freeze for up to 6 months.
- Ensure egg whites are well beaten to ensure the coating adheres properly to the walnuts.
- Stir frequently during baking to prevent burning and to ensure even cooking and coating.
- This recipe yields about 4 cups of candied walnuts, perfect for multiple uses.
