Candied walnuts: spend with pennies

This candied pecans recipe makes candy, crunchy pecans which can be excellent for snacking, as a dip, or as a present.

Candied pecans solely want a handful of elements, a pinch of cinnamon, and a little bit time within the oven. Straightforward!

What you’ll need to make candied nuts

Walnuts: It is okay if the halves are usually not “entire,” however remember to use uncooked nuts that aren’t salted or seasoned.

Sugar: Brown sugar offers a caramel taste to the candied pecans, however you need to use white sugar or a sugar-free sweetener for those who like. Add a little bit maple syrup in Step 4 for a sweeter taste.

Egg white: The egg white is crushed with water till foamy, which helps the sugar and spices stick and create a crispy coating.

Variations: Along with walnuts, different nuts that can be utilized are pecans, almonds, and cashews. Do them individually or as a mixture. Change the cinnamon for apple pie spices both pumpkin pie spice for a extra festive taste. Add a teaspoon of vanilla extract or, for spice, add a little bit cayenne pepper.

The best way to make candied nuts

1. Boil, rinse and dry the nuts.
2. Combine brown sugar, cinnamon and salt.
3. Beat the egg white and add the walnuts.
4. Cowl the nuts with cinnamon sugar and bake. (recipe under).

The best way to retailer candied nuts

Hold candied nuts in a sealed container, glass jar, or resealable bag at room temperature for 1 to 2 weeks. They may maintain within the fridge for 1 month. Freeze them in a zip-top bag for as much as two months.

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Candied Walnuts

This candied pecans recipe makes completely candy caramelized pecans.

Preparation time 10 minutes minutes

Cooking time 50 minutes minutes

Complete time 1 hour hour

Cooking modeForestall your display from going darkish

• Convey a medium pot of water to a boil. Add the walnuts and boil for five minutes to take away the bitter style from the pores and skin. Rinse the nuts beneath chilly water, drain properly, and unfold out on a paper towel-lined tray to dry.

• Preheat oven to 300°F. Line a baking sheet with parchment paper.

• In a small bowl whisk collectively brown sugar, cinnamon and salt. Put aside.

• In a big bowl, beat the water with the egg white till ethereal and light-weight. Add the pecan halves and toss to coat.

• Sprinkle sugar combination over nuts. Combine properly and unfold evenly on the ready baking sheet.

• Bake for 40-50 minutes, stirring sometimes, till the nuts are toasted and the sugar is caramelized.

Leftovers will maintain in an hermetic container at room temperature for 1 to 2 weeks. They may maintain longer within the fridge: 1 month. Or retailer in an hermetic container within the freezer for 1 month.

Energy: 239 | Carbohydrates: 17gram | Protein: 5gram | Fats: 18gram | Saturated fat: 2gram | Polyunsaturated fat: 13gram | Monounsaturated fat: 3gram | Sodium: 153mg | Potassium: 147mg | Fiber: 2gram | Sugar: 14gram | Vitamin A: 6UI | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 1mg

Diet data supplied is an estimate and can fluctuate relying on cooking strategies and types of elements used.

Course Appetizer, Snack

Kitchen American

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