Print
Spiced Candied Walnuts
Total:
1 hr 21 min
Active:
15 min
Yield:
4 cups
Level:
Intermediate
Total:
1 hr 21 min
Active:
15 min
Yield:
4 cups
Level:
Intermediate

Ingredients

  • Peanut or canola oil
  • 4 cups walnut halves
  • 1 cup confectioners' sugar, sifted
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • Pinch salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper

Directions

In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.

Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.

Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.

In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.

While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Spiced Candied Pecans

Recipe courtesy of Tia Mowry

Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette

Brussels Sprouts with Candied Walnuts and Green Apple

Gingerbread Platter and Bowl with Candied Walnut Mousse and Cinnamon Sugar Chips

Farmhouse Goat Cheddar Ice Cream Sundaes with Cherry Vanilla Sauce, Spiced Walnuts and Thyme Whipped Cream

Recipe courtesy of Lynn Crawford

Walnut Tart

Walnut Cake

Recipe courtesy of Laura Calder

Candy Corn

Recipe courtesy of Alton Brown

Candied Yams

Recipe courtesy of Nona Flye

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Junk Food Flip

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Big Bad BBQ Brawl

6:30pm | 5:30c

Big Bad BBQ Brawl

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here