Candied Cinnamon Walnuts
These make excellent Christmas gifts wrapped in pretty bundles. People are always wanting more and look forward to receiving them each year. Keep them on hand for adding to salads with sliced apples and blue cheese. The German woman who gave me this recipe serves them with beer.
NotesMind Refresher: Stand straight, breathe normally, and taste a walnut; as the mind wanders, return to the taste sensation.
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Cocktail Party, game day
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, crunchy, nutty, savory, spiced, sweet
- 1 cup (225 g) granulated sugar
- 1/3 cup (75 ml) milk
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2½ cups (250 g) walnut halves
Combine sugar, milk, cinnamon, and salt in a large saucepan. Cook over high heat, stirring, until sugar dissolves.
Boil to softball stage, 234°F (190°C) on a candy thermometer, or until a small amount dropped into very cold water forms a soft ball that flattens when removed from water.
Remove from heat and stir in vanilla.
Stir in walnuts until coated and creamy.
Turn out onto aluminum foil. Leave to cool until sugar coating is firm.
Break apart walnuts that are stuck together and store in a tight-fitting container.
2008 Sharon Louise Crayton