Candied Walnuts
Yield: 16 servings
Calories: 237kcal
Candied walnuts make a delicious snack, topping for salads, addition to a charcuterie board, or an edible gift for the holidays.
Ingredients
- 1 pound (454 g) shelled walnuts, (4 cups)
- ½ cup (99 g) granulated sugar
- ½ cup (99 g) packed light brown sugar
- ½ teaspoon (2 g) ground cinnamon
- ½ teaspoon (2 g) kosher salt, or sea salt
- ¼ teaspoon ground nutmeg
- 1 large egg white
- 1 tablespoon (15 ml) water
- ¼ teaspoon vanilla extract
Instructions
- Heat the Oven - Place the oven rack in the center position. Preheat the oven to 300°F (149°C). Line a sheet pan with parchment paper and set it aside.
- Make the Candy Coating - In a medium bowl, combine sugar, brown sugar, cinnamon, salt, and nutmeg. Set aside.
- Prepare the Binder - In a large bowl, whisk egg whites, water, and vanilla until very frothy medium peaks form. Immediately add walnuts and toss to coat. If egg whites lose volume and have liquid on the bottom of the bowl, lightly whisk again before adding the nuts.
- Coat the Walnuts - Toss the walnuts in the frothy egg white mixture. Add coated walnuts to the sugar and spice mixture. Use a spatula to toss and evenly coat.
- Bake - Spread on the lined baking sheet. Bake until the surface is dry and crisp, about 40 to 45 minutes, stirring every 15 minutes.
- Cool - Cool completely on the sheet pan until hardened.
Notes
- Recipe Yield: 4 cups
- Serving Size: ¼ cup
- Storing: Candied walnuts can be stored in an airtight container at room temperature for up to 3 weeks or in the freezer for up to 6 months.
Nutrition
Calories: 237kcal | Carbohydrates: 17g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 3g | Sodium: 79mg | Potassium: 138mg | Fiber: 2g | Sugar: 14g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Recipe Link
Recipe Video