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Candied Walnuts

  • yield: Makes 1 1/2 cups

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Ingredients

  • 1/2 cup sugar
  • 1 1/2 cups walnut halves, toasted
  • 1/8 teaspoon coarse salt

Cook's Note

Candied walnuts can be stored in an airtight container at room temperature up to 1 week.

Directions

  1. Step 1

    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.

Source
Martha Stewart Living, October 2005

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