Candied nuts are a great way to accent salads and other dishes, like our Baked Brie in Puff Pastry appetizer.
4 cups walnuts or pecans, raw and unsalted
1 cup brown sugar
2 tablespoons granulated (white) sugar
1 teaspoon salt
1 cup water
4 tablespoons butter (½ stick)
Put all the ingredients in a medium to large sauté pan and cook over medium to medium-high heat for 5 to 8 minutes, stirring occasionally.
After several minutes, the liquid will reduce and the sauce will become bubbly, which indicates thickening. The nuts are ready when they are evenly coated with a shiny and glossy veneer, and the sauce has reached a syrupy consistency.
Remove pan from heat and transfer nuts to a baking sheet greased with butter or lined with parchment paper. Allow to cool to room temperature before serving.
To Store: Keep nuts in an airtight container at room temperature for up to 2 weeks.
- The sugars will heat up significantly as they cook, so be careful as you handle the nuts.
- To spice things up a bit, add ¼ – ½ teaspoon cayenne pepper to the mixture.
- Always store at room temperature, as refrigeration will create moisture and ruin the nuts.
- Recipe can be doubled or halved.