Loras Candied Walnuts Recipes

5 MINUTE CANDIED WALNUTS

Steps:

• Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 Tbsp butter.
• Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn't burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
• Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Using two spatulas will make this task go faster. You don't want to give the nuts a chance to turn into a wad of inseparable delicious goodness unless you are the only person who will be enjoying the wad ;). Seriously, move quickly from the time the nuts are coated until they are separated out on the parchment paper.
• Once the coating hardens (5-7 minutes), you can transfer them to a bowl and enjoy!

CANDIED WALNUTS

Steps:

• Heat oven to 300°F. Line a large baking sheet with parchment paper; set aside.
• In a small mixing bowl, whisk together the brown sugar, sea salt, cinnamon and cayenne until combined.
• In a large mixing bowl, whisk together egg white and vanilla until combined. Add the walnuts and toss until they are evenly coated with the egg white mixture. Add the brown sugar mixture and toss until the walnuts are evenly coated.
• Spread the walnuts out in an even layer on the baking sheet. Bake for 20 minutes. Remove baking sheet from the oven, and give the walnuts a brief stir. Return to the oven and bake for 5 more minutes. Remove and transfer to a wire rack to cool for 10 minutes.
• Serve immediately, or store in a sealed container for up to 2 weeks.

CANDIED WALNUTS

Steps:

• Preheat the oven to 350 degrees F.
• In a medium sized bowl, mix together the sugar, cayenne and salt.
• Bring a small saucepan of water to boil. Add the walnuts and blanch them for 3 minutes. Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly. Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown, about 10 minutes. Watch carefully because the sugar can burn easily. Let cool completely before serving.

LORA'S CANDIED WALNUTS

Steps:

• Combine brown sugar, granulated sugar and sour cream in a small saucepan. Cook over medium-high heat, stirring, until it boils.
• Continue to boil until mixture reaches soft ball stage (240°F)or until it forms a soft ball when dropped into cold water. Stir in salt and vanilla.
• Pour hot candy mixture over walnuts in a mixing bowl. Mix until walnuts are evenly coated.
• Spoon out onto waxed paper. Separate walnuts. Allow to cool and set. When dry store in airtight container.

WALNUT ROSEMARY TART WITH ORANGE CHANTILLY CREAM

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F.
• For the tart shell: In the bowl of a food processor, pulse the walnuts, rosemary and 2 tablespoons of the flour until the nuts are finely ground. Add the granulated sugar, salt and remaining 3/4 cup flour and pulse to blend. Add the butter and pulse until the dough resembles coarse sand. Pour in 1 tablespoon cold water and pulse until the dough just comes together in a ball. Shape the dough into a disc, wrap in plastic wrap and refrigerate until the dough is firm, about 30 minutes.
• Place the dough between 2 sheets of parchment paper and roll it out until it is 1/4 inch thick and 10 inches in diameter. Transfer the dough to a 9-inch tart pan and press the dough into the bottom and up the sides of the pan, trimming away any excess dough. Prick the dough with a fork, place the tart pan on a baking sheet and bake until light brown, about 20 minutes. Set aside while you make the filling.
• For the tart filling: Melt the butter in a small saucepan over medium heat until it is golden brown and fragrant, about 3 minutes. In a large bowl, whisk together the brown sugar, honey, cream, vanilla and salt. Add the browned butter, walnuts and rosemary and stir to combine.
• Pour the filling into the tart shell and place on a baking sheet. Bake until the filling is bubbly and thick, about 35 minutes. If the edges of the crust begin to get too dark, cover the tart loosely with foil. Transfer the tart to a wire rack to cool.
• For the orange chantilly cream: In the bowl of a stand mixer with a whisk attachment, combine the cream, granulated sugar and orange zest and juice and beat until soft peaks form, about 2 minutes.
• To serve, dust the tart with powdered sugar and top each slice with a dollop of the cream.

CANDIED WALNUTS

Steps:

• In a heavy bottom pan heat to medium high heat.
• Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and cinnamon if wanted over nuts stirring till carmelized.
• Pour out on parchment paper separate nuts and cool.

CANDIED WALNUTS

Steps:

• Preheat oven to 350 degrees. Toast walnuts on a rimmed baking sheet for 10 minutes. Cool completely. Cook sugar in a medium saucepan over medium heat, swirling pan occasionally, until melted and medium amber. Add walnuts, and stir to coat. Spread onto a rimmed baking sheet lined with a Silpat baking mat, and toast for 10 minutes. Use 2 forks to separate nuts. Sprinkle with salt. Let cool completely.

CANDIED WALNUTS

Steps:

• In a large heavy skillet, combine the oil, vinegar and pepper. Cook and stir over medium heat until blended. Add walnuts and cook over medium heat until nuts are toasted, about 4 minutes. , Sprinkle with brown sugar. Cook and stir until sugar is melted, 2-4 minutes. Spread on foil to cool. Store in an airtight container.

DAWN'S CANDIED WALNUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
• Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
• Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

CANDIED ROSEMARY WALNUTS

Steps:

• Lightly oil a baking sheet, or line with baking parchment. Tip the sugar into a heavy-based frying pan set over a medium-low heat, and cook until dissolved and lightly golden. Don't stir - tilt the pan for an even colour.
• Add the walnuts, rosemary, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper, and stir briefly. Carefully pour the mixture onto the prepared sheet. Use two lightly oiled teaspoons to separate the nuts if you prefer them packaged individually, but don't touch them as they'll be very hot. For a more rustic look, leave to cool, then roughly bash into chunks using a rolling pin. Pack into small containers or bags. Will keep for up to three weeks in a dry, cool place.