[jenjen]

I have been thinking about making some candied walnuts for christmas.

My thinking is to make simple and slightly toffeed walnuts rather than a spicy complex recipe.

Does anyone have a good recipe? I like the idea of giving friends and family a small jar, but I don't know how long they will last after being prepared.

Can anyone give me some help?

Thanks in anticipation!

I cant believe how close Christmas is

[kohuether]

Beat a few egg whites with some sugar until stiff peaks form. Fold in walnuts. Spread on a greased cookie sheet and bake at 300 until it looks done (sort of "candied"). Sorry I can't be more precise.
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[FoodSciGeek]

I have a really great and easy recipe for a sweet vanilla coating for nuts, but unfortunately it is currently in storage some 4000 km away. If you can wait until November, I should finally be settled into my new place and I'll dig out the appropriate cookbook.

In terms of "shelf-life" of your homemade product, everytime you expose oils to heat you speed up the oxidation (degradation) of the fatty acids. Walnuts are not very stable, so you'll want to make sure you have very fresh nuts to start with. This is probably something you'll want to make and have consumed within a couple of weeks to a month. Refrigerating or freezing will impact the texture of your nuts. If you want to try it, make sure you pack them tightly in an air-tight container. Throw in something to absorb moisture (i.e.baking soda) segregated so it doesn't make physical contact with your product.

Have Fun.
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Approach love and cooking with reckless abandon. - The Dalai Lama

[jenjen]

Hi FoodSciGeek,
have u moved? Is everything out of storage? I would love to have the recipe ypu spoke about for the vanilla coating for nuts. Have you unpacked your books yet?

Hope so! Let me know:-))

[jenjen]

FoodSciGeek,
can i put a tiny celephane package of baking soda (properly sealed) in with the nuts? Will that work?

Thanx again

[Rainey]

These were super easy and make a glossy presentation without other alteration to the appearance of the nuts: http://www.cooks.com/rec/doc/0,171,155175-238203,00.html

I also like these for a more intensely "candied" effect. No reason at all not to substitute walnuts.

Cinnamon Pecans

• 1 orange, grated rind only
• ½ teaspoon cinnamon
• nutmeg, freshly grated
• 1/3 cup water
• 2 cup pecan halves, toasted in a 350 degree F oven for 10 minutes
• ¾ cup sugar

Combine the orange peel, sugar, cinnamon and water in a deep sauce pan. Bring to a boil over medium-high heat, stirring regularly until it boils. Add the nuts (I toasted mine for 10 minutes first in a 350 degree F oven) and reduce the heat to medium-low so the liquid is simmering. Stir constantly while the water evaporates. At first, the glaze will be shiny. As the water boils off, the sugar will form brown, crusty crystals on the nuts. When the nuts are completely coated and all the liquid has evaporated, remove from the heat. Make sure to stir constantly to prevent the nuts from burning (didn't seem to be a problem for me). Spread the nuts on a cookie sheet to cool and crisp (a silicone liner was very handy here). Store in an airtight continer for up to two weeks.

Makes 2 cups

NOTES: I doubled the recipe with excellent results; I could easily have added another cup or two of nuts in addition for a sparcer, less sweet coating. As given you get a very generous sweet coating

This would make a very pretty gift of several handfuls in shiny, cello bags with a raffia or colored ribbon and some seasonal botanical.

And there's a nice bonus -- the crystalline mixture that falls away from the cooling nuts and collects on the sides of your pan can be collected for a really wonderful sprinkle to serve on warm oatmeal.

Source: Penzey Spice Catalogue
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God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor

[jenjen]

thanx Rainey - you are a star!

[FoodSciGeek]

Jenjen,

Thanks for the reminder. I am finally more or less settled, and have the recipe. In fact, I made the spiced version for my housewarming last night.

This is a variation on a spiced vanilla pecan recipe from Beat That by Ann Hodgman. It's a two day prep, but fairly simple. The vanilla sugar coating is my own variation on the recipe.

1 pound nuts
1/2 cup superfine sugar (grind in food processor if you can't get a really fine granulation)
3 tablespoonsunsalted butter
1 tablespoon light corn syrup
1 tablespoon vanilla extract

In a large saucepan boil the nuts in water for one minute. Drain well.
Melt the butter and combine with the sugar, corn syrup and vanilla.
While the nuts are still hot, toss them with the sugar mixture in a large bowl.
Mix well, and let the nuts sit covered for 12-24 hours

Vanilla Coating Option
2 tablespoons superfine sugar
seeds of one vanilla bean
1/4 teaspoon salt

Spice Coating Option
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon freshly ground allspice

Preheat oven to 325 F. Put the nuts on a rimmed cookie sheet in a single layer. Bake for 30 minutes, stirring them every 5 minutes. The nuts should brown a bit more, and dry out so they crisp up when cooled.

Combine the coating ingredients in a large bowl. As soon as the nuts come out of the oven, add them to the bowl and toss them until they're well coated.

Put the nuts back on the cookie sheet in a single layer to cool. Cool thoroughly, gently break up any clumps and store in an airtight container.
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Approach love and cooking with reckless abandon. - The Dalai Lama

[melinda]

Rainey....thanks so much for ur recipe for cin. pecans.....I usually make pralines for Xmas but used ur recipe & substituted brown sugar for white & added vanilla in some instead of orange peel....and voila....like mini-pralines & MUCH quicker....merci mille fois....I have already made 8 batches & given most away
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[Rainey]

Frankly, I prefer the simpler ones made with the maple syrup but I've kept that Penzey's recipe because it was simple for a more "candied" alternative. It's also soooo easy to double that recipe to have lots for gifting.

I'm glad you enjoyed them. Do try the others for your own salads, cheese, etc.
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God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor

[Barbara]

Yesterday I dsicovered a greatway to use candied walnuts. Add chopped candied walnuts to some to softened. blue cheese for a sandwich filling. Sensational.
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Barbara