SPICED CANDIED WALNUTS

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Spiced Candied Walnuts image

This is an easy food gift idea that I got from Food Network. I'm not a walnut person but those in my life that are love these! Thanks to Michael Chiarello of Food Network...this is his recipe.

Provided by Rise3834

Categories     Candy

Time 30m

Yield 4 cups

Number Of Ingredients 7

peanuts or canola oil
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon fresh ground black pepper
4 cups walnut halves
1 cup confectioners' sugar, sifted

Steps:

  • In a deep saucepan, pour oil to a depth of at least 3 inches and heat to 350 degrees F.
  • While the oil is heating, bring a large pot of water to a boil.
  • Measure the salt, cinnamon, cayenne pepper and black pepper into a small bowl and mix well.
  • Holding the nuts in a sieve, dip them briefly into the boiling water, about 1 minute for large halves.
  • (Blanching removes some of the tannins and makes walnuts taste sweet).
  • Transfer to a large bowl with a little water clinging to them.
  • While the nuts are still hot and wet, add the sugar and toss well to evenly coat.
  • The sugar will melt on contact with the hot nuts.
  • Keep stirring and tossing until all the sugar has melted.
  • If bits of unmelted sugar remain on the nuts, they will not fry properly.
  • Stir the nuts again before frying.
  • Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful.
  • (Otherwise, the oil could foam over and burn you).
  • Fry in small batches until the nuts are medium brown, about 1 minute.
  • Be careful not to overcook.
  • Scatter on an unlined baking sheet to cool slightly.
  • While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix.
  • Toss well to distribute the spices and then taste a nut.
  • Add more spice mix, to taste, and toss well after each addition.
  • When cool, pack in an airtight jar.
  • They will keep at room temperature for at least 2 weeks.

Nutrition Facts : Calories 883.7, Fat 76.4, SaturatedFat 7.2, Sodium 584.2, Carbohydrate 46.4, Fiber 8.1, Sugar 32.5, Protein 17.9

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