How to make Candied Walnuts
Tony featured this recipe on North Dakota along with his Autumn Apple Salad. Click on the photo below to watch his video segment. Candied walnuts are excellent to use with salads, desserts, a cheese tray, or just sprinkled over vanilla ice cream.
2 cups walnuts (packaged in halves)
½ cup brown sugar
2 tablespoons unsalted butter
½ teaspoon kosher or sea salt
½ cup water
1 tablespoon vegetable oil – for greasing sheet pan
Combine first five ingredients in a saute pan over medium heat. Cook for approximately five minutes, stirring often and making sure that the sugar and butter are completely melted. The walnuts should appear shiny and sticky, and the liquid should have a syrupy consistency.
Brush a sheet pan with the vegetable oil, coating the entire surface so that the walnuts don’t stick. Pour the walnut mixture onto the pan and spread out to an even layer.
Allow the walnuts to cool, then cover the sheet pan with plastic wrap or transfer the nuts to an airtight container. Store at room temperature for up to ten days.