Recently, we saw candied walnuts on sale for over $7 for a 4-ounce bag. Granted, it was a fancy little bag, and granted, it was a fancy little store, but really.
Candied nuts are a breeze to make, and they’re perfect in fall salads: Think roasted beets, some escarole and endive, a little goat cheese, some candied walnuts and a splash of vinaigrette.
Sugar-spiced walnuts
From “The Complete 15 Minute Gourmet” by Paulette Mitchell. Makes about a cup and a half.
Ingredients
1/4 cup sugar
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1 1/2 cups walnut halves
Directions
Combine the sugar, pepper, salt, ginger and allspice in a bowl. Heat a small nonstick skillet over medium-high heat until hot. Add the walnuts; cook, stirring occassionally, for 2 minutes or until fragrant and lightly browned. Add the sugar mixture. Reduce the heat to medium; stir constantly for 2 minutes or until the nuts are well-coated with sugar. (It’s best if the sugar does not dissolve completely, leaving some grainy texture on the nuts.) Transfer the nuts to a plate; cool. Store at room temperature in a tightly closed container.
