No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Candied Spicy Walnuts

These walnuts add an unusual element to the Gorgonzola and Radicchio sandwich served at Campanile restaurant in Los Angeles.

  • yield: Makes 2 cups

advertisement

advertisement

Ingredients

  • 2 cups water
  • 2 cups sugar
  • 1 3/4 teaspoons cayenne pepper
  • 8 ounces walnut halves (2 cups)
  • Vegetable oil, for frying
  • 1 teaspoon coarse salt

Cook's Note

Note: This recipe has been adapted from "Nancy Silverton's Sandwich Book: The Best Sandwiches Ever: From Thursday Nights at Campanile," by Nancy Silverton with Teri Gelber.

Directions

  1. Step 1

    In a large saucepan, combine the water, sugar, and cayenne pepper. Bring to a boil. Using a pastry brush dipped in water, wash down the sides of the pan to remove any undissolved sugar granules.

  2. Step 2

    Add walnuts, and reduce the heat to medium-high. Simmer until the syrup is reduced and thickened, about 20 minutes. The nuts will be very sticky. Use a slotted spoon to remove half of the nuts to a colander to drain, leaving the other half in the syrup. Reduce the heat to low.

  3. Step 3

    Meanwhile, fill a medium stockpot with 2 inches of oil. Heat oil to 350 degrees over medium heat. Carefully add the drained nuts, and fry, stirring constantly, until golden brown, 2 to 3 minutes. Use a slotted spoon to transfer nuts to a baking sheet. Sprinkle with salt, and let stand until cool. Repeat with remaining nuts. Will keep, stored in an airtight container, at room temperature, for about 2 days.

Source
Martha Stewart Living, March 2003

advertisement

advertisement