How To Make Candied Walnuts

1. In a 350 degree, pre-heated oven, toast the walnuts for 4-5 minutes.
2. Preheat a non-stick pan on medium-high heat.
3. Add the toasted walnuts, agave nectar, vanilla, cinnamon, and salt (all ingredients) to the pan.
4. For 4-5 minutes, cook the mixture until caramelized. Stir constantly to prevent scorching.
5. Line a pan with parchment paper.
6. Place the walnuts onto the parchment to cool with sufficient room between spoonfuls.
7. After 20 minutes of cooling, break apart the spoonfuls and store them inside an airtight container.

Tips for Cooking with Walnuts

Walnuts transition well between savory and sweet dishes. Excellent in baked goods, like carrot cake, they also can create a hearty dip when combined with cooked vegetables. Of course, we love them toasted and added to our morning oatmeal and lunchtime salads.

Walnuts complement the flavors of Brussels sprouts and other green vegetables, cabbage, onion, chicken, pork, turkey, cheese, butter, chocolate, cranberries, and vanilla. If adding walnuts to vegetables, fish, or meats, do it during the last 3 minutes of cooking time.

Walnuts contain a lot of tannins (also found in red wine and black tea), which can make them taste bitter. Toast them at about 350ºF for 15 to 20 minutes to coax out their sweetness, or combine them with sweet things like honey and maple.

Now that you know how to make candied walnuts without excess oil, serve them as a snack, garnish, salad topping, or as an ingredient in a sweeter dish. Glenda’s Farmhouse is a convenient online source for your walnut needs.