Sugar and spice really does make everything nice, especially when walnuts are involved. Put them on top of a salad and I’ll eat every green on the plate. I was reminded of this after devouring my entire salad at Anne’s incredible wedding last weekend.
There is a down side to these delicious little, sugar-coated walnuts. When faced with a bowl like this, I find my hands tend to wander and before I know it, half the bowl is gone. This is totally forgivable since walnuts are chock full of healthy anti-inflammatory omega-3 essential fatty acids, fiber and protein… but speaking from experience, it’s not the best idea to eat a 1/2 cup of these just before a run.
I won’t do that again but what I will do again is make these sugar and spice walnuts a pantry staple. I honestly don’t know what took me so long to get on the homemade candied nut train but it’s kind of like making your own homemade granola… once you start, you’ll never stop. They’re too easy and delicious not to. Plus, much like granola, store-bought candied nuts are ridiculously overpriced if you consider how easy they are to make.
I read numerous recipes online and came up with my own by manipulating ingredients & techniques from 2-3 different ones. I love love love brown sugar, so that obviously had to be a big component.
The Hill Country restaurant in New York uses an egg white as a binder which I thought was just ingenious. Instead of adding water to the egg white, I tossed in a tablespoon of balsamic vinegar to give the nuts a salty, sweet, caramelized balsamic flavor.
Pumpkin pie spice is my new spice of choice since making pumpkin pie bran muffins last week so, naturally, I added a teaspoon to the sugar mixture before sprinkling it over the walnuts.
30 minutes in the oven and I had myself a gorgeous tray of sticky, sweet & salty walnuts.
Now I just need to keep my hands out of the candied walnut jar before heading out on a run.
The ideas for serving are numerous: add to salads, yogurt, vanilla ice cream, as a garnish for fall soups, on top of ice cream. Of course, they’re incredible all by themselves but I highly recommend portioning yourself a specific amount. Don’t end up with a stomach ache from eating too many like I did.
I’m also seriously contemplating incorporating these into an apple pie topping. Crazy, I know… but might have to happen.
Actually, it will happen. I can promise you. Probably in time for Thanksgiving. Just kidding, definitely in time for Thanksgiving.
Preheat oven to 300F. Combine sugars, salt and spice in a small mixing bow, mixing until ingredients are fully incorporated and mixture is clump-free. In a large bowl, vigorously whisk together egg white and balsamic vinegar until frothy but not stiff, about 45 seconds – 1 minute. Add walnuts to egg mixture and gently fold together until walnuts are well coated. Using your hands, sprinkle sugar over walnuts and mix after every 1/4 cup or so until all the sugar has been added and walnuts are evenly coated. Spread nuts into a single layer on a cookie sheet, either lined with parchment paper or very lightly greased with oil. Bake for 30 minutes, stirring every 10 minutes for even cooking. Remove from oven and separate nuts as they begin to cool. If baked on an unlined, greased cookie sheet, transfer nuts to a sheet of wax paper before they cool completely (within 5 minutes of removing pan from oven), otherwise they’ll end up sticking to the pan forever. Store in air-tight containers in the refrigerator to maximize freshness. Add to salads, plain yogurt, on top of ice cream or as a garnish for fall soups. They’re also delicious all by themselves, but I don’t need to tell you that.
Question of the day: What’s your favorite way to eat candied nuts?
Its looking so sweet thanks for sharing this recipe…
I’ve made Ina Garten’s Rosemary Cashews several times. They are amazing! They consist of roasted raw cashews, dark brown sugar, cayenne pepper and rosemary. Yum!
Yum, those sound delish too!
These look awesome! Nice work, Elle!
I think my favorite way to eat them would be just on their own while they’re still warm! I’m a sucker for those roasted nut carts that seem to pop up all over the place as the weather gets colder.
Yep, mine too. That’s how I demolished half the bowl!
This look delicious and DANGEROUS! I’d probably have the whole serving in 10 minutes….!
These look amazing! Can’t wait to try them sprinkled over a salad. Yum!