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Candied Walnuts for Danish Sandwiches


Use this to make our Pate, Fig, and Candied-Walnut Danish Sandwiches.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, January 2007


  • 2 cups walnut halves
  • 1 large egg white, lightly beaten
  • 1/4 cup packed dark-brown sugar
  • 1 teaspoon coarse salt
  • 1/4 teaspoon cayenne pepper


  1. Preheat oven to 350 degrees. Toss together all ingredients in a medium bowl. Spread in a single layer on a rimmed baking sheet lined with parchment. Bake until fragrant and sugar is bubbling, about 10 minutes. Let cool completely on sheet on a wire rack.

Cook's Notes

Candied nuts can be stored in an airtight container up to 1 week.

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