Best Baked Apples With Candied Walnuts Recipes

Brussels Sprouts with Candied Walnuts and Green Apple image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 11

1/4 cup walnut pieces
1 tablespoon butter
Salt
2 sprigs fresh rosemary, leaves picked
2 tablespoons honey
2 pints Brussels sprouts, halved or quartered depending on size
1 tablespoon canola oil
Salt and freshly ground black pepper
2 Granny Smith apples, peeled, and cut into 1/2-inch pieces
1 tablespoon butter
Juice of 1 lemon

Steps:

To candy the walnuts:
Toast the nuts in a saute pan over medium heat with 1 tablespoon butter and 1 teaspoon salt. When the nuts start to take on a light golden color, add the rosemary and bloom for 1 more minute. Add the honey to the pan and remove from the heat.
To roast the Brussels sprouts:
Preheat the oven to 450 degrees F. Toss the Brussels sprouts with the canola oil, 1 teaspoon salt and pinch freshly ground black pepper. Lay out onto a sheet tray and roast for 10 to 12 minutes until they take color, but retain some texture. Remove from oven and set aside.
To finish the dish:
Saute the Granny Smith apple pieces in 1 tablespoon butter until they just take on color, about 2 minutes. Add the candied walnuts and roasted Brussels sprouts. Toss, and then add the juice of 1 lemon and adjust the seasoning as necessary.

Cider-Poached Apples with Candied Walnuts, Rum Cream, and Cider Syrup image

Provided by Ruth Cousineau

Yield Makes 6 servings

Number Of Ingredients 16

For apples:
6 medium Gala apples (about 3 pounds), cored from bottom, leaving stems on
1/2 lemon
1/2 gallon apple cider
1 cup packed light brown sugar
For candied walnuts:
1 cup chopped walnuts (4 ounces)
2 tablespoons granulated sugar
1 tablespoon unsalted butter, melted
1 large egg white, lightly beaten
For cream:
1/2 cup chilled heavy cream
1 1/2 tablespoon granulated sugar
1 tablespoon dark rum
1/4 teaspoon pure vanilla extract
Accompaniment: 2 tablespoon bottled boiled cider

Steps:

Poach apples:
Peel top third of each apple and rub peeled part with lemon half. Put apples in a wide 5-quart heavy pot and add cider and brown sugar. Bring to a boil, covered, over medium heat (this will take 25 to 30 minutes). Remove from heat and cool apples in cider, covered, about 1 hour.
Make candied walnuts:
Preheat oven to 450°F with rack in lower third.
Stir together all ingredients with a pinch of salt, then spread on a small baking sheet into a 10-inch round. Bake, rotating sheet halfway through, until golden, 5 to 6 minutes. Transfer to a rack and loosen nuts, then cool (nuts will crisp as they cool).
Whip cream and assemble dessert:
Beat cream with sugar, rum, and vanilla using an electric mixer until it just holds soft peaks.
Drain apples, reserving poaching liquid for another use. Put an apple on each plate and sprinkle with candied walnuts. Dollop cream next to each apple and drizzle (bottled) boiled cider all over.

Maple-Candied Walnuts image

Provided by Martha Stewart

Time 1h

Yield Makes 2 cups

Number Of Ingredients 6

1 tablespoon unsalted butter
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
Coarse salt
2 cups walnuts (6 ounces)

Steps:

Preheat oven to 375 degrees. Melt butter in large skillet over medium heat. Stir in maple syrup, vanilla, cinnamon, and 3/4 teaspoon salt. Bring to a simmer (mixture should be frothy), about 3 minutes. Add walnuts, and toss to coat using a rubber spatula. Cook, stirring, until sauce is syrupy and bubbly, about 3 minutes.
Transfer walnut mixture to a parchment-lined baking sheet, and spread into a single layer. Bake until walnuts are caramelized, about 10 minutes. Transfer sheet to a wire rack. Stir, and let stand until cool and hardened, about 30 minutes.