Work fast and be careful, the caramel provides a nasty burn. For cleanup just add water to the pan, reheat and stir to melt the brittle off the sides.
- 1/2 cup sugar
- 1 1/2 cups raw walnut halves or if pre-roasted, skip the first step
- 1/8 teaspoon coarse salt
Preheat oven to 350°F. Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Roast for 5-7 minutes. Be careful not to burn. Let cool.
Pour sugar into a medium saucepan with a thick bottom. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt.
Keep stirring until all the sugar has melted and the color is medium amber. Add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.
Quickly spread them out on a rimmed baking sheet, lined either with a Silpat non-stick mat, or parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely. Makes 1 1/2 cup.
Candied Walnuts
Ingredients
- 1/2 cup sugar
- 1 1/2 cups raw walnut halves or if pre-roasted skip the first step
- 1/8 teaspoon coarse salt
Instructions
-
Preheat oven to 350°F. Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Roast for 5-7 minutes. Be careful not to burn. Let cool.
-
Pour sugar into a medium saucepan with a thick bottom. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is medium amber. Add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.
-
Quickly spread them out on a rimmed baking sheet, lined either with a Silpat non-stick mat, or parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely. Makes 1 1/2 cup.