Crispy Candied Walnuts Recipe

Ingredients

Main Ingredients

• 1 pound shelled walnuts (4 cups)
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt or sea salt
• ¼ teaspoon ground nutmeg
• 1 large egg white
• 1 tablespoon water
• ¼ teaspoon vanilla extract

Instructions

1. Place the oven rack in the center position and preheat the oven to 300°F (149°C). Line a sheet pan with parchment paper to prepare for baking.
2. In a medium bowl, mix together the granulated sugar, light brown sugar, cinnamon, salt, and nutmeg until evenly combined. Set this mixture aside.
3. In a large bowl, whisk the egg white, water, and vanilla extract vigorously until very frothy with medium peaks forming. Immediately add the walnuts and toss to fully coat them. If the egg white mixture loses volume and liquid pools, lightly whisk again before adding the nuts.
4. Toss the egg-white coated walnuts in the sugar and spice mixture. Use a spatula to ensure the nuts are evenly coated with the sugary spice blend.
5. Spread the coated walnuts evenly on the prepared parchment-lined baking sheet. Bake for 45 minutes, stirring the nuts every 15 minutes to ensure even drying and caramelization, until the surface is dry and crisp.
6. Remove from the oven and allow the candied walnuts to cool completely on the baking sheet until hardened and crunchy.

Notes

• For best results, stir the walnuts regularly during baking to prevent burning and ensure even coating.
• Store candied walnuts in an airtight container at room temperature for up to 3 weeks or freeze for up to 6 months.
• You can substitute pecans or almonds for walnuts if desired.
• Adjust the spices to taste by adding more cinnamon or nutmeg for extra warmth.

Nutrition

Serving: ¼ cup | Calories: 220kcal | Carbohydrates: 10g | Protein: 5g | Fat: 18g | Saturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 5mg | Sodium: 80mg | Fiber: 2g | Sugar: 15g