These candied walnuts are the perfect complement to our Walnut-Olive-Oil Cake.
- Yield: Makes 1 1/2 cups
Source: Martha Stewart Living, October 2005
- 1/2 cup sugar
- 1 1/2 cups walnut halves, toasted
- 1/8 teaspoon coarse salt
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.