Candied Walnuts Recipe
Candied walnuts are a delightful treat that beautifully marries the natural richness of walnuts with a sweet, crunchy coating. This recipe strikes a perfect balance between sweet and savory, making it a versatile addition to various dishes. Whether enjoyed as a snack, tossed into a salad, or used as a dessert topping, candied walnuts bring a satisfying crunch and a burst of flavor that is sure to please any palate.
Ingredients Overview
The success of this candied walnuts recipe hinges on the quality and combination of its key ingredients. Each component plays a crucial role in achieving the desired flavor and texture, turning simple walnuts into an irresistible treat. Egg whites are the unsung heroes of this recipe, serving as the adhesive that binds the sugar and spice mixture to the walnuts, ensuring that every bite is coated with flavor. Lightly whisked, the egg whites create a frothy coating that clings to the walnut halves, allowing the sugar to caramelize beautifully in the oven. Brown sugar is the sweet backbone of the recipe. It not only provides the rich sweetness that defines candied walnuts but also caramelizes during baking, creating that coveted crunchy texture. The molasses in the brown sugar deepens the flavor, giving the walnuts a warm, complex taste. Sea salt is the balancing act that prevents the sweetness from becoming overwhelming. A small amount of fine-grain sea salt enhances the overall flavor profile, highlighting the natural nuttiness of the walnuts while providing a subtle contrast to the sweetness. Curry powder, though optional, introduces a savory, slightly spicy twist to the recipe. It adds warmth and depth, making the walnuts even more intriguing and complex. This unexpected ingredient elevates the walnuts from a simple sweet treat to a gourmet snack. Lemon zest, another optional addition, offers a burst of freshness, cutting through the richness with its citrusy brightness. It’s a subtle element that can transform the flavor, adding a layer of complexity without overpowering the other ingredients. Walnuts, of course, are the star of the show. Known for their buttery texture and rich flavor, they provide the perfect canvas for the sweet and savory coating. Their natural oils enhance the caramelization process, making them even more delicious when roasted.
Step-by-Step Instructions
Achieving the perfect batch of candied walnuts requires attention to detail and careful execution of each step. Here’s how to ensure your walnuts turn out perfectly every time.
Prepping the Oven and Baking Sheets is the first crucial step. Preheat your oven to 300°F (150°C) with the racks positioned in the center. This temperature ensures the walnuts roast evenly without burning. Lining two baking sheets with parchment paper is essential; it prevents the walnuts from sticking and makes cleanup a breeze.
Mixing the Sugar-Spice Blend is where the magic begins. Combine the brown sugar, sea salt, curry powder, and lemon zest in a small bowl. Mixing these ingredients thoroughly ensures that every walnut will be evenly coated with this flavorful blend.
Whisking the Egg Whites is a step that requires a bit of technique. Whisk the egg whites just enough to loosen them up and make them frothy. This froth will act as the glue that holds the sugar and spices onto the walnuts, ensuring a uniform coating.
Tossing and Coating the Walnuts is where the magic happens. Add the walnut halves to the frothy egg whites and toss them until they are fully coated. This step might take a minute or two, but it’s important to ensure every walnut is covered. Afterward, sprinkle the sugar-spice mixture over the walnuts and toss again, making sure the sugar adheres to each nut.
Baking the Walnuts is where the transformation occurs. Spread the coated walnuts in a single layer on the prepared baking sheets, making sure they are well separated to ensure even roasting. Bake for 25-35 minutes, keeping a close eye on the walnuts to ensure they don’t burn. The walnuts should turn a rich, golden brown, and the coating should be hard and dry to the touch.
Cooling and Storing the Walnuts properly is crucial for maintaining their crunch. After baking, let the walnuts cool on the baking sheets for about ten minutes. Then, slide the parchment paper with the walnuts onto a cool surface to allow them to cool completely. Once they are fully cooled, store the candied walnuts in an airtight container to keep them fresh for several weeks. For longer storage, they can be frozen for up to a few months.
Recipe Tips & Frequently Asked Questions
- Achieving the Perfect Coating
- Ensure even coating by thoroughly tossing the walnuts in the egg whites and then in the sugar mixture. This prevents clumping and ensures a uniform caramelized coating.
- Customizing the Flavor
- Experiment with different spices or sweeteners to suit your taste. Cinnamon, cayenne pepper, or even vanilla extract can add unique twists to the basic recipe.
- Avoiding Common Pitfalls
- Be careful not to over-bake the walnuts. Keep an eye on them during the final minutes of baking to prevent burning. If your walnuts seem to be browning too quickly, you can lower the oven temperature slightly.
- Can I use other nuts instead of walnuts?
- Absolutely. This recipe works well with pecans, almonds, or even cashews. Adjust the baking time as needed, as different nuts may roast at different rates.
- How long do these candied walnuts stay fresh?
- When stored in an airtight container at room temperature, these candied walnuts can stay fresh for several weeks. If you want to keep them for longer, they can be stored in the freezer for up to a few months.
- Can I make this recipe vegan?
- Yes, you can substitute the egg whites with aquafaba (the liquid from a can of chickpeas). It works similarly to egg whites in binding the sugar to the walnuts.
- Is the curry powder necessary?
- No, the curry powder is optional and can be omitted if you prefer a more traditional sweet flavor. However, it does add a unique and delightful twist to the recipe.
Variations and Add-Ins
For those looking to experiment, here are some variations that add new dimensions to the classic candied walnuts recipe:
Sweet and Spicy Candied Walnuts: Add a pinch of cayenne pepper to the sugar-spice mixture for a sweet and spicy kick that pairs wonderfully with the natural richness of the walnuts.
Maple-Glazed Walnuts: Swap out the brown sugar for pure maple syrup to create a different flavor profile. The maple syrup adds a deep, rich sweetness that complements the walnuts perfectly.
Chocolate-Dipped Candied Walnuts: For a decadent treat, dip the cooled candied walnuts in melted dark chocolate. Allow the chocolate to set before serving, and you’ll have a dessert that’s both luxurious and irresistible.
Candied walnuts are not only easy to make but also incredibly versatile. Whether you’re enjoying them as a quick snack, adding them to a salad for a touch of sweetness and crunch, or using them as a garnish for desserts, they are sure to delight. This recipe is straightforward enough for beginners, yet the results are impressive enough to share with guests or give as a homemade gift. With the optional variations and tips provided, you can customize the recipe to suit your taste, making it a perfect addition to your culinary repertoire.
Ingredients
- 2 large egg whites
- 1 teaspoon fine grain sea salt
- 1 cup / 5 oz / 140 g brown sugar
- Zest of one lemon (optional)
- 2 teaspoons favorite curry powder (optional)
- 1 pound / ~4 cups shelled walnut halves
Instructions
Preheat your oven to 300°F / 150°C, ensuring the racks are positioned in the center. Line two baking sheets with parchment paper and set them aside.
In a small bowl, mix together the brown sugar, sea salt, curry powder, and lemon zest. Set this mixture aside.
In a large mixing bowl, lightly whisk the egg whites until they are slightly frothy and loosened. Add the walnut halves to the bowl, gently tossing them in the egg whites until they are uniformly coated. This step might take a minute or so to ensure even coverage.
Once the walnuts are well-coated, sprinkle the sugar-spice mixture over them. Toss the walnuts thoroughly to ensure that the sugar and spice mixture evenly adheres to the nuts, taking another minute if necessary.
Evenly spread the coated walnuts across the two prepared baking sheets, arranging them in a single layer. Try to keep the walnuts separated as much as possible to ensure they toast evenly.
Place the baking sheets in the oven and bake for 25-35 minutes, or until the walnuts are a rich golden brown and the coating is hardened and dry. Check to see that the walnuts have a deep golden hue where they contact the pan.
Once baked, allow the walnuts to cool on the baking sheets for about ten minutes. Then, carefully slide the parchment paper, with the walnuts still on it, onto a cool surface to let them cool completely.
After the walnuts have cooled down entirely, store them in an airtight container. These candied walnuts will keep well for several weeks at room temperature, or they can be stored in the freezer for a few months for longer shelf life.
Candied Walnuts Recipe
Ingredients
- 2 large egg whites
- 1 teaspoon fine grain sea salt
- 1 cup / 5 oz / 140 g brown sugar
- Zest of one lemon optional
- 2 teaspoons favorite curry powder optional
- 1 pound / ~4 cups shelled walnut halves
Instructions
- Preheat your oven to 300°F / 150°C, ensuring the racks are positioned in the center. Line two baking sheets with parchment paper and set them aside.
- In a small bowl, mix together the brown sugar, sea salt, curry powder, and lemon zest. Set this mixture aside.
- In a large mixing bowl, lightly whisk the egg whites until they are slightly frothy and loosened. Add the walnut halves to the bowl, gently tossing them in the egg whites until they are uniformly coated. This step might take a minute or so to ensure even coverage.
- Once the walnuts are well-coated, sprinkle the sugar-spice mixture over them. Toss the walnuts thoroughly to ensure that the sugar and spice mixture evenly adheres to the nuts, taking another minute if necessary.
- Evenly spread the coated walnuts across the two prepared baking sheets, arranging them in a single layer. Try to keep the walnuts separated as much as possible to ensure they toast evenly.
- Place the baking sheets in the oven and bake for 25-35 minutes, or until the walnuts are a rich golden brown and the coating is hardened and dry. Check to see that the walnuts have a deep golden hue where they contact the pan.
- Once baked, allow the walnuts to cool on the baking sheets for about ten minutes. Then, carefully slide the parchment paper, with the walnuts still on it, onto a cool surface to let them cool completely.
- After the walnuts have cooled down entirely, store them in an airtight container. These candied walnuts will keep well for several weeks at room temperature, or they can be stored in the freezer for a few months for longer shelf life.