I want to start this post by apologizing to you all! I did not realize until yesterday, that I never posted the recipe for these delectable candied walnuts. I included the recipe for them in the Blackened Scallop Salad I posted a few weeks back. However, I removed that portion of the recipe, because I felt they deserved a post entirely dedicated to them. My preoccupation over what to cook next made me absent minded and I never posted the recipe (or wrote the blog content for that matter). But, maybe it is the blonde hair that makes me forgetful and causes my brain to sometimes reside in la-la land? I’m not entirely sure.
Either way, Oops, my bad! And, I’m very sorry. Please say you forgive me. Pretty please with sugar, cinnamon and maple syrup on top (of walnuts)… but no cherries. 🙂
If we are still friends and you have not written me off for life, you should prepare yourself. These little nuggets of love are HIGHLY addictive. You might want to put a lock on the container. A lock that will only allow you to remove so many snack-tastic candied walnuts ‘X’ amount of times a day. Then again, that might not work. I’d just set the lock to allow me to remove 20 of these crack rocks*, 20 times a day. Which would put me into a sugar crash induced, blissful coma of sleep. I’d never get anything done… although that does sound a little tempting. Hmmmmm…..
*Disclaimer: These do not contain crack. “Crack is whack” and No Spoon Necessary concurs!*
Boy declared these as one of the most addictive snacks I’ve ever made. I had to
slap lovingly push his hand away multiple times, because I needed some for the salad, gosh darn it!!
These are easy-peasy to make, however they do require you move a little quickly at the end. Or, grab a friend, spouse, neighbor, frenemy, your maintenance man, a stranger off the street (you can offer him your candy… walnuts that is) and have them help you. Although, if you do get help, I highly recommend you double the batch. Or else these will only see the light of day for approximately .2 nanoseconds.
Don’t let the process of cooking the sugar to a low ball temperature scare you off. People think “cooking sugar to that high a temperature?? AHHH!! What if I burn my eyebrows off?” Then they run for the hills. I won’t lie, a sugar burn does SUCK. So be careful, duh! Don’t go running through your house waving your pot of cooked sugar in the air and you will be just fine. Girl Scouts honor. Try making these glossy, glazy, sugar-shimmery little morsels. Then feel free to comment on how easy it was and tell me I was right 😉
**Note: I went back and added the recipe for these Candied Nuts to the Blackened Scallop Salad for your convenience!
- 8 oz . Walnut Pieces or halves (about 2 ½ Cups if you do not own a scale)*
- ½ Cup Brown Sugar (packed)
- 3 TB Milk
- 1 TB Maple Syrup
- ½ Heaping tsp Cinnamon
- Pinch of Coarse Salt
- ½ tsp Vanilla Extract
- *you can substitute pecans , almonds, or nut of your choice
- Preheat oven to 350 degrees
- Line a sheet pan with aluminum foil. Place walnuts, in a single layer on the baking sheet and Roast, 10 minutes, or until toasted. Set aside. (After 8 minutes, check to make sure Nuts are not burning!)
- Line a separate baking sheet with parchment paper or a Silpat baking mat.
- In a medium sauce pan stir together Sugar, Milk, Maple Syrup, Cinnamon, and Salt.
- Cook over Medium- high heat for 5- 8 minutes (or until mixture reaches 236 degrees), Stirring with a wooden spoon occasionally.
- Remove Pan from Heat and Stir in Vanilla.
- Fold in Walnuts, stirring to Coat.
- Remove Walnuts to parchment lined pan and separate with a fork. You want to work quickly so they do not clump together.
- Cool. Enjoy. Or Store in an airtight container.