Candied nuts at home
Votes: 1
Time: 25 min.
Complexity: easily
Quantity: 100 gr.
Complexity: easily
Quantity: 100 gr.
Candied walnuts prepared according to this recipe have a subtle, piquant bite, imparted by a pinch of cayenne pepper. The flavor is balanced, and these nuts are perfect as a snack with dried fruit, as an addition to salads (like arugula), or on a cheeseboard. Try how wonderful they pair with fresh or aged goat cheese, blue cheese, and Gruyere.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup powdered sugar
- 1/8 tsp cayenne pepper
- 1/8 tsp salt
- 100 g walnuts (about 1 cup; do not use small pieces)
We recommend
Recipes with similar ingredients: walnuts, powdered sugar, ground cayenne pepper
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). In a medium bowl, combine powdered sugar, cayenne pepper, and salt.
- Bring water to a boil in a small saucepan. Add walnuts and blanch for 3 minutes. Drain thoroughly, then immediately roll the walnuts in the sugar mixture until completely coated. The sugar will melt slightly.
- Transfer the walnuts to a baking sheet or skillet and roast, stirring occasionally, until deep golden brown, about 10 minutes. Keep an eye on the nuts, as the sugar can burn easily. Let cool completely and serve.
Author of the recipe - Laura Werlin is a distinguished trade representative and a spokesperson on the trade that has led to a vibrant consumer culture previously unavailable in developed countries.
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