Best Sugared Walnuts Recipes

CINNAMON-SUGARED WALNUTS

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with aluminum foil.
• Spread the walnuts out on the prepared baking sheet and roast for 5 minutes. Let cool, then transfer to a bowl. Lightly coat the aluminum foil with canola oil.
• In a second bowl, combine the corn syrup, maple syrup, brown sugar, cinnamon and salt. Stir to combine, breaking up any lumps of cinnamon. Add the walnuts and toss to coat thoroughly. Pour the walnuts onto the oiled baking sheet.
• Bake, stirring occasionally, until the walnuts are golden brown, 12 to 15 minutes. Remove from the oven and let cool. Sprinkle over desserts, or serve with cheese or as a snack.

SUGARED WALNUTS

Steps:

• Preheat oven to 350 degrees. Combine sugar and salt in a large bowl.
• Bring a small saucepan of water to a boil. Add walnuts, and blanch 2 minutes. Drain, and immediately toss with sugar-salt mixture.
• Transfer walnuts to a rimmed baking sheet, and bake, stirring occasionally, until golden brown, about 10 minutes. Let cool.

SUGARED WALNUTS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Beat egg white and water together in a bowl using an electric mixer until frothy. Add walnuts to egg white mixture and stir until coated.
• Mix sugar, cinnamon, and salt together in a bowl; add to walnuts and stir until coated. Spread coated walnuts onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until walnuts are fragrant and crisp, about 1 hour.

MIXED GREENS SALAD WITH SUGARED WALNUTS, BLACKBERRIES, AND FETA

Steps:

• Whisk together vinegar, orange juice, and salt. Add oil in a slow, steady stream, whisking until emulsified.
• Put salad greens, blackberries, feta, and walnuts into a bowl. Drizzle with vinaigrette, and toss gently. Season with salt and pepper.

MAPLE-SUGARED WALNUTS

Steps:

• Preheat oven to 350 degrees. Spread walnuts in a single layer on a rimmed baking sheet; toast in oven, stirring occasionally, until fragrant, about 10 minutes. Let cool completely.
• Meanwhile, combine maple sugar, salt, and cinnamon in a medium bowl; set aside. In a large, deep skillet, combine brandy, vanilla, maple syrup, and butter. Bring to a boil over medium heat, and cook until liquid is reduced by half, about 5 minutes. Stir in nuts, and continue cooking, stirring, until skillet is almost dry, about 3 minutes more.
• Remove from heat, and immediately add reserved sugar mixture to hot nut mixture; toss until well coated. Spread out coated nuts on a baking sheet lined with parchment paper, and let cool completely, 6 hours or overnight.

SUGARED CURRY WALNUTS

Steps:

• In a large skillet, heat oil over medium heat. Stir in the ginger, curry powder and cayenne until smooth. Add sugar and honey; stir until blended. Stir in walnuts until well coated., Spread onto a waxed paper-lined baking sheet. Sprinkle with salt. Cool and break apart. Store in an airtight container.

MIXED GREEN SALAD WITH SUGARED WALNUTS, BLACKBERRIES AND FETA

Steps:

• Whisk together vinegar, orange juice and salt. Add oil in a slow steady stream, whisking until emulsified.
• Put salad greens, blackberries, feta and walnuts into a bowl. Drizzle with vinaigrette, and toss gently. Season with salt and pepper.
• Sugared Walnuts: Preheat oven to 350°F Combine sugar and salt in large bowl.
• Bring a small saucepan of water to a boil. Add walnuts and blanch for 2 minutes. Drain and immediately toss with sugar/salt mixture.
• Transfer walnuts to a rimmmed baking sheet, and bake , stirring occasionally, until golden brown, about 10 minutes. Let cool. Sugared walnuts can be stored in an airtight container at room temperature for up to 3 days. Make about 2 cups.

SLOW COOKER SUGARED PECANS & WALNUTS

Steps:

• Preheat slow cooker/Crock Pot on high for 15 minutes.
• First, in preheated slow cooker/Crock Pot stir the walnuts (or pecans) and butter until mixed well.
• Add the powdered sugar, stirring to coat evenly.
• Cover and slow-cook on high for 15 minutes.
• Reduce the heat to low and slow cook, UNCOVERED, stirring occasionally, until the nuts are coated with a crisp glaze (should be about 2 hours.) Transfer the nuts to a bowl.
• In another small bowl, combine the spices and sift them over the nuts, stirring to coat evenly.
• Let cool before serving.

CINNAMON SUGARED WALNUTS

Steps:

• 1. Preheat oven to 300 degrees F. (PLEASE note the temperature is THREE HUNDRED degrees! These nuts will burn at a higher temperature. Don't ask how I know this...)
• 2. Spray a cookie sheet (with sides, unless you're really coordinated) with cooking spray.
• 3. Stir together the sugar and cinnamon in a small bowl and set aside.
• 4. Put the nuts in a large bowl and pour in the egg white. Mix together well. (OK, I admit I mix this recipe up with my hands.)
• 5. Pour the sugar & cinnamon mixture over the nuts and mix well.
• 6. Spread in a single layer on the prepared cookie sheet.
• 7. Bake for about 30 minutes (I check after 25 minutes) until the nuts are toasted and dry. Serve warm or cool completely.
• 8. Store in an air-tight container.

ORANGE-SUGARED WALNUTS

Steps:

• Preheat oven to 350 degrees. Place walnuts in oven and bake for 5 to 10 minutes, stirring occasionally, until they become fragrant and begin to color. Turn oven off but leave nuts inside to keep warm. Place remaining ingredients in a small saucepan over medium-high heat and heat to 236 degrees (soft ball stage)without stirring but occasionally shaking pan gently. Pay attention to pot and thermometer so mixture doesn't burn. Add nuts turn off heat and stir until nuts are evenly coated. Turn onto a greased baking sheet and using 2 forks, separate nuts as they cool.

SUGARED WALNUTS

Steps:

• Spread walnuts in a single layer on a baking sheet. Bake at 350° for 5 minutes or until heated through. Cover and keep warm. , In a large heavy saucepan, combine the sugar, coffee, cinnamon and salt. Bring to a boil over medium heat. Cook, without stirring, until a candy thermometer reads 250° (hard-ball stage). Remove from the heat; stir in vanilla. Add warm walnuts; toss to coat. , Pour into a greased 15x10x1-in. pan; separate with a fork. Cool. Store in an airtight container in the refrigerator.

SUGARED ORANGE WALNUTS

Steps:

• Sift 10x sugar, cornstarch, cinnamon, cloves, allspice, and salt into a medium size bowl, stir in orange rind. Beat egg whites and orange juice until slightly foamy, stir in walnuts, toss to coat well. drain thouroughly. Roll walnuts in sugar mixture a third at a time until evenly coated. Bake in a 225 degree oven for 1 hour or until dry. Cool completely before storing. Store in a tightly covered container. Walnuts can be stored up to 1 month. .

SUGARED CURRY WALNUTS

Steps:

• *Directions for toasting nuts from the Diamond Nut web site: Spread nuts in a single layer on an ungreased baking pan. Place in 350F oven and bake 5 to 12 minutes or until nuts are golden brown.
• Stir once or twice until toasty and fragrant.
• Remove from pan to cool. Nuts will continue to brown slightly after removed from oven.
• Then in a large skillet, heat oil over medium heat.
• Stir in the ginger, curry powder and cayenne until smooth.
• Add sugar and honey; stir until blended.
• Stir in walnuts until well coated.
• Spread onto waxed paper lined baking sheet.
• Sprinkle with salt.
• Cool and break apart.
• Store in an airtight container.

SUGARED CURRY WALNUTS

Steps:

• In a large skillet, heat oil over medium heat. Stir in ginger, curry powder and cayenne, until smooth. Add sugarand honey; stir until blended. Stir in walnuts until well coated. Spread onto a waxed paper-lined baking sheet. Sprinkle with salt. Cool and break apart. Store in an air-tight container.

CHINESE SUGARED WALNUTS

Steps:

• Put the nuts in a bowl and add boiling water to cover. Let stand 30 minutes. Drain thoroughly and pat dry.
• Preheat oven to 300 degrees.
• Spread the nuts out in one layer on a jelly-roll or other flat pan. Place the nuts on the middle shelf of the oven and let bake 30 minutes.
• Reduce the oven heat to 250 degrees. Turn the pan around in the oven and let bake 10 minutes. Continue baking until nuts are almost dry but with a touch of moistness at the core.
• Ten minutes before serving, place a wok or heavy skillet over moderate heat and add the oil. Swirl it around and add the nuts. Stir briefly until coated. Sprinkle with salt. Sprinkle with sugar, one teaspoon at a time, shaking the wok and stirring. Cook until sugar melts and caramelizes around the nut halves, about three or four minutes. Serve hot from the pan or while still warm.

SUGARED WALNUTS

Steps:

• Spread the walnuts out on a large cookie sheet; bake at 275° for about 15 minutes, stirring frequently.
• Remove from oven and set aside.
• Combine the sugar, water, cinnamon and salt in a 3 quart saucepan and cook to 236°, soft-ball stage, WITHOUT STIRRING. Note: Use a candy thermometer for exact temperature if at all possible. You get much better results.
• Remove from heat and stir in the vanilla and the nuts.
• Stir gently until the nuts are well coated and mixture has begun to cool down.
• Turn out onto a greased cookie sheet, separating any pieces that have clumped together.
• Cool completely.

CRISPY SUGARED WALNUTS

Steps:

• Pre-heat oven to 375º.
• Place nuts in a pan and place in oven for 5 minutes; stir once.
• Butter the sides of a 2-quart saucepan.
• In the saucepan, combine sugar, cinnamon and salt.
• Heat and stir until the sugar is dissolved.
• Bring to a boil.
• Cook without stirring until mixture reaches 236º (soft ball stage).
• Remove from heat and beat by hand for one minute, or until the mixture just starts looking creamy.
• Add the vanilla and nuts.
• Stir until the nuts are coated and mixture is creamy.
• Turn onto buttered platter.
• Immediately use two spoons or forks to separate.
• Serve at room temperature.

SUGARED CITRUS WALNUTS

Steps:

• Line a 15x10x1-in. baking pan with foil and butter the foil; set aside. In a heavy saucepan, combine the sugar, water and orange juice. Cook and stir over medium heat until a candy thermometer reads 244° (firm-ball stage). , Remove from the heat; stir in lemon and orange zest. Add walnuts; stir to coat. Transfer to prepared pan. Cool, stirring several times.

SUGARED WALNUTS

Steps:

• 1. Shell walnuts. Bring water to a boil then pour over walnuts. Let stand 2 minutes drain well. 2. Add sugar and toss to coat. Let stand overnight to dry. 3. Heat oil and fry walnuts quickly until golden (watch for burning). Drain On paper toweling. Serve hot or cold. NOTE: A greater quantity of oil can be used and the walnuts deep-fried in a wire basket.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.