Candied Walnuts

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

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.

Prep Time
15 Mins
Cook Time
20 Mins
Total Time
35 Mins
Calories
190
Total Fat
16
Polyunsaturated Fat
11.8
Sodium
40
Carbohydrates
11
Dietary Fiber
2
Protein
4

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.