Walnuts are full of good fats, fiber and vitamins. They’re a great snack, especially for someone looking for something energy dense and convenient to pack for a trip, or someone looking to gain weight.
By coating them in a sugary syrup and letting the coating harden as it cools, the walnuts are transformed into something akin to candy!
Make a batch and keep it in the fridge, to be on hand for a quick snack or to add to salads, use as a topping for tarts and pancakes, or as a pie filling.
* Walnuts: you can make at most half a pound in a 10 inch pan
You could get roasted walnuts, but they’re cheaper raw and pretty easy to cook yourself.
* Sugar: about 10-20% of the walnuts by weight
10% coats the walnuts lightly and gives them a suggestion of sweetness. 20% gives them a heavy, thick, crunchy coating. You may need to experiment with the ratio to find your own preference.
* Extras
A bit of salt to anything sweet is always nice to lend some depth to the flavour. The only other addition I made was chili flakes. The spiciness was attenuated significantly by the sugar, but it was still noticeable in the backdrop providing a nice, subtle contrast.
Almost anything that’s a powder or dissolves in water can go here. Let your creativity run wild! I’ve done batches with cinnamon and vanilla. I even once made them with a more savoury flavour profile with garlic powder and cumin (and got mixed reviews – try at your own risk).
**Instructions**
1. If using raw walnuts, toast them in a pan or roast them in the oven until fragrant and reserve.
2. In a non-stick pan, dissolve sugar and any extras in water. Reduce the syrup until thick and bubbly.
3. Mix in the walnuts and coat in the syrup.
4. Spread the walnuts out on a sheet pan lined with parchment paper and allow to cool.
5. Put some away in the fridge before you eat them all!
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Walnuts are full of good fats, fiber and vitamins. They’re a great snack, especially for someone looking for something energy dense and convenient to pack for a trip, or someone looking to gain weight.
By coating them in a sugary syrup and letting the coating harden as it cools, the walnuts are transformed into something akin to candy!
Make a batch and keep it in the fridge, to be on hand for a quick snack or to add to salads, use as a topping for tarts and pancakes, or as a pie filling.
Full recipe: [~https://servedwithrice.com/candied-walnuts-with-a-twist/~](https://servedwithrice.com/candied-walnuts-with-a-twist/)
**Ingredients**
* Walnuts: you can make at most half a pound in a 10 inch pan
You could get roasted walnuts, but they’re cheaper raw and pretty easy to cook yourself.
* Sugar: about 10-20% of the walnuts by weight
10% coats the walnuts lightly and gives them a suggestion of sweetness. 20% gives them a heavy, thick, crunchy coating. You may need to experiment with the ratio to find your own preference.
* Extras
A bit of salt to anything sweet is always nice to lend some depth to the flavour. The only other addition I made was chili flakes. The spiciness was attenuated significantly by the sugar, but it was still noticeable in the backdrop providing a nice, subtle contrast.
Almost anything that’s a powder or dissolves in water can go here. Let your creativity run wild! I’ve done batches with cinnamon and vanilla. I even once made them with a more savoury flavour profile with garlic powder and cumin (and got mixed reviews – try at your own risk).
**Instructions**
1. If using raw walnuts, toast them in a pan or roast them in the oven until fragrant and reserve.
2. In a non-stick pan, dissolve sugar and any extras in water. Reduce the syrup until thick and bubbly.
3. Mix in the walnuts and coat in the syrup.
4. Spread the walnuts out on a sheet pan lined with parchment paper and allow to cool.
5. Put some away in the fridge before you eat them all!
Enjoy!