Prep 1 min
Cook 15 mins
These are a must to make for the holidays (or anytime) they are so simple to make! These can be made up to 4 days ahead and store in an airtight container. Can double the recipe. To spice the nuts up add in a pinch of cayenne pepper and about 1/2 teaspoon black pepper in with the sugar and salt, but that is only optional. Make certain to generously spray the baking sheet with cooking spray, I use Pan Release, Professional Pan Coating (Better Than Pam Spray!)
- 226.79 g walnuts (halves or large pieces, about 2 cups)
- 59.14 ml light corn syrup
- 29.58 ml sugar
- 4.92 ml salt
- Set oven to 325°F.
- Generously spray a baking/cookie sheet with nonstick cooking spray or line with parchment paper.
- In a medium bowl, toss the walnuts with sugar and salt, then drizzle the corn syrup over and toss with two forks to coat.
- Spread the nuts on the baking sheet (some nuts will stick together).
- Bake until the nuts are a deep golden and the sugar mixture is bubbling, stirring occasionally to break up lumps (this should take about 15 minutes of baking time).
- Cool completely on the baking sheet.
This was very easy to make, but I expected that the candy coating would be a bit harder. The coating was still very soft, even after letting the nuts dry for some time afterward and all the nuts stuck together. I liked the flavor but I'd want the nuts to not stick together as much. I had no problem with them sticking to the baking sheet.
Ya did it again, Kittencal! After checking beaucoup recipes for this simple item, I followed my gut and trusted you. You've got a track record in this kitchen! They are so crispy with thin, crackly puddles of caramelized sugar around each one. Oooh wow! Aside from vouchsafeing them from lurking evil agents, I am wondering how to preserve that texture until I use them tomorrow on a citrus salad. What a shame if they turn soggy! I have plastic-bagged and refrigerated them. We'll see.
I followed the recipe exactly, included red and white pepper along with the sugar, and let them bake close to 10 minutes longer so they became toasted. (Ovens vary, though.)
I use dark corn syrup, often other types of nuts, and then drizzle chocolate on the top. Addictive as all get out.