Best Candied Spicy Walnuts Recipes

WATERCRESS SALAD WITH GRILLED ONIONS, PEPPERS AND SPICY CANDIED WALNUTS

Steps:

• Heat 2 tablespoons vegetable oil in a heavy skillet over medium heat. Add cayenne and sugar and stir until sugar dissolves. Add walnuts and stir until coated. Continue stirring until walnuts are toasted. Using a slotted spoon, transfer walnuts to foil-lined sheet and cool.
• Whisk walnut oil, vinegar and 3 tablespoons chopped fresh cilantro in a medium bowl until well blended. Season to taste with salt and pepper.
• Prepare barbecue (medium high heat). Combine 2 tablespoons vegetable oil, onion wedges and pepper strips in large bowl. Season to taste with salt and pepper. Grill vegetables until tender and blackened in spots. Transfer to large bowl. Add watercress. Toss with dressing. Arrange on platter. Garnish with candied walnuts.

CANDIED SPICY WALNUTS

Steps:

• Combine 2 cups water, sugar, and cayenne in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves and occasionally brushing down sides of pan with pastry brush dipped into water. Add walnuts to pan; reduce heat to medium and cook until syrup boils and bubbles thickly and vigorously and nuts are very sticky, about 35 minutes.
• Meanwhile, pour enough vegetable oil into heavy large saucepan to reach depth of 4 inches; heat vegetable oil to 350°F. Drain walnuts, discarding syrup. Working in batches and using slotted spoon, transfer walnuts to hot oil and cook until well browned, stirring constantly, about 2 minutes per batch. Using slotted spoon, transfer walnuts to rimmed baking sheet. Sprinkle with coarse salt; cool completely. (Can be made 3 days ahead. Store in airtight container at room temperature.)

CANDIED SPICY WALNUTS

Steps:

• In a large saucepan, combine the water, sugar, and cayenne pepper. Bring to a boil. Using a pastry brush dipped in water, wash down the sides of the pan to remove any undissolved sugar granules.
• Add walnuts, and reduce the heat to medium-high. Simmer until the syrup is reduced and thickened, about 20 minutes. The nuts will be very sticky. Use a slotted spoon to remove half of the nuts to a colander to drain, leaving the other half in the syrup. Reduce the heat to low.
• Meanwhile, fill a medium stockpot with 2 inches of oil. Heat oil to 350 degrees over medium heat. Carefully add the drained nuts, and fry, stirring constantly, until golden brown, 2 to 3 minutes. Use a slotted spoon to transfer nuts to a baking sheet. Sprinkle with salt, and let stand until cool. Repeat with remaining nuts. Will keep, stored in an airtight container, at room temperature, for about 2 days.