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Candied Spicy Walnuts

Candied Spicy Walnuts


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Ingredients

  • 1 3/4 teaspoons cayenne pepper
  • Vegetable oil (for frying)
  • 1 teaspoon coarse kosher salt

Recipe Preparation

  • 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. DO AHEAD Can be made 3 days ahead. Store in airtight container at room temperature.

Recipe by Nancy SilvertonReviews Section

Easy Candied Walnuts

Candied Walnuts with Cinnamon and sugar, are a delicious recipe to snack all holiday long. Incredibly amazing, each crunchy bite will make you feel more and more addicted. Do not be surprised if you make these for a crowd and finish them off yourself!


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These are amazing and, yes, you cannot stop eating them. Well worth the preparation. I was loath to waste the syrup, so I tried it with some Basil Hayden's bourbon on ice. Delish.

These are quick and easy too make, and taste great!

Agreed, very addictive, and not hard at all. I didn't even bother with the oil step just toasted some walnuts in a pan, then melted some light brown sugar in a little water with the walnuts and sprinkled with cayenne and salt. Swirl and toss the pan until the sugar sets on the nuts, voila! They do work a treat on the Burricotti recipe that brought me to this one.

Addictive. And easy to make!

I may have heated the oil too much, but I wouldn't leave the walnuts in there too long. Just drop them in, watch for about 10 seconds and take them out as soon as you can. Aside from that, great recipe and an excellent study snack!

I'm with "A Cook" -- not that this is a bad recipe, but how are these recipes ending up here.


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The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California. The Board is funded by mandatory assessments of the handlers. The California Walnut Commission, established in 1987, is funded by mandatory assessments of the growers.

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Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts offers 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.


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The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California. The Board is funded by mandatory assessments of the handlers. The California Walnut Commission, established in 1987, is funded by mandatory assessments of the growers.

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Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts offers 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.


Quantity Ingredients
1.5 cups / 375 ml walnut hlaves
1/4 cup / 50 ml shredded unsweetened coconut
2 tbsp / 25 ml honey
1/8 tsp / 0.5 ml cayenne pepper, or to taste
pinch salt, or to taste
1/3 cup / 75 ml dried cranberries

Preheat oven to 350ºF (180ºC).

In a medium bowl, combine walnuts, coconut, honey, cayenne pepper and salt.

Spread walnut mixture onto a baking sheet and bake, turning once, for 8 to 10 minutes, or until brown and slightly crispy.

Transfer walnut mixture to a bowl to cool. Toss with cranberries. Store in an airtight container.

Per ¼ cup serving: 251 calories, 8 g protein, 19 g total fat (2 g saturated fat), 18 g carbohydrate, 2 g fibre, 0 mg cholesterol, 59 mg sodium


Spiced Candied Walnuts Recipe

Peanut or canola oil for deep-frying (hs note: has anyone seen an organic peanut oil out there?)
Finely ground sea salt, preferably gray salt
Freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
4 cups walnut halves
1 cup confectioners' sugar, sifted

Pour the oil to a depth of at least 3 inches into a deep fryer or a heavy, 8-inch-deep stockpot and heat to 350F. While the oil is heating, bring a large saucepan filled with water to a boil over high heat. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, the cinnamon, and the cayenne and mix well.

When the water is boiling, place the nuts in a sieve and dip them into the boiling water, about 1 minute for large halves, less time for smaller halves. Transfer the nuts to a large bowl with a little water clinging to them. (Blanching removes some of the tannins, making the walnuts sweeter.) While the nuts are still hot, add the sugar and toss well to coat evenly. 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, the nuts 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 the nuts until medium brown, about 1 minute for large halves, less time for smaller halves. Be careful not to overcook. lift them out with the spoon and scatter them on a rimmed baking sheet to cool slightly. Fry the remaining nuts in the same way, always working in small batches. 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. let cool completely, then store in a tightly capped jar. They will keep at room temperature for about 2 weeks.


Cooking process

This recipe consists of two parts.

  • Part 1: cook the nuts in a sugary syrup until glazed.
  • Part 2: fry or bake the walnuts to make them crispy

1. Glaze the walnuts

The recipe uses a simple and fuss-free method to glaze the nuts. You will need to boil the nuts with sugar and water, until just glazed. The sugar should not be caramelized.

At the end of this stage of cooking, the nuts will be lightly browned and have a shiny glaze coating.

Once done, keep the pan on very low heat. The walnuts are ready for frying.

Note, once the nuts and syrup are overcooked, the sugar will start to crystalize and you will see sugar flakes on the edges of the nuts. In this case, simply pour in a bit more water, cook and stir. This way, the walnuts will return to the glazey stage.

2. Crisp up the walnuts

Option 1 – Deep frying the walnuts

Like I mentioned above, this method requires more work but yields a better result.

To fry the nuts, you should use a deep pot and cover the bottom with 2” (5 cm) of oil.

Heat the oil while the walnuts are being cooked in the sugary water.

Always fry in small batches, so the walnuts will be cooked evenly and the oil temperature won’t drop too much.

Once fried, coat the walnuts with the spice mix and let them cool on a rack.


Recipe Summary

  • 1 pound walnut halves
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.

Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .

Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.


Recipe Summary

  • Cooking spray
  • 1 cup untoasted walnut halves
  • 1 cup untoasted pecan halves
  • 1 cup unsalted, dry roasted almonds
  • 1 cup unsalted, dry roasted cashews
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ cup white sugar
  • ¼ cup water
  • 1 tablespoon butter

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.

Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper toss to coat.

Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.

Transfer nuts to the prepared baking sheet and spread into a single layer.

Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.