Candied Walnuts

DESCRIPTION

Baked–not fried–these naturally sweetened nuts can be chopped to garnish soups and desserts; served as an ingredient in a variety of salads; added to cheese and charcuterie plates; folded into compotes and chutneys for elevated taste and texture; or simply served as a snack.

Total Time
35 Mins
Serves
8
Serving Size
1 ounce
Meal
Snack

Total Time

Prep Time
15 Mins
Cook Time
20 Mins
Total Time
35 Mins

Nutrition

Calories
190 cal
Total Fat
16 g
Polyunsaturated Fat
11.8 g
Sodium
40 mg
Carbohydrates
11 g
Dietary Fiber
2 g
Protein
4 g

Ingredients

  • 2 cups California walnut halves
  • ¼ cup agave nectar
  • 1-inch piece vanilla bean, scraped (1/2 teaspoon vanilla extract as substitute)
  • 1/8 teaspoon cinnamon, ground
  • 1/8 teaspoon sea salt

Preparation

  1. Lightly toast walnuts in 350º F oven for 5 minutes.
  2. Preheat a non-stick sauté pan over medium-high heat. It’s important to preheat it first so that the agave nectar caramelizes properly.
  3. Add the walnuts, agave nectar, vanilla, cinnamon and salt to the pan.
  4. Stir constantly, and cook for 4 to 5 minutes or until the syrup has reduced and caramelized. The coating will seem soft while it is warm.
  5. Spoon the walnuts evenly onto a Silpat or parchment-lined pan and spread evenly.
  6. Cool for 20 minutes to allow the coating to harden. Break apart and store in an airtight container for up to 2 weeks.