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Recipe Detail Page
Sweet and Spicy Candied Walnuts
Holiday 2002
For Sweet Candied Walnuts: Omit Cajun spice mix and add 1 tsp (5 mL) vanilla extract to sugar mixture. Use for dessert garnish or snacks.
Makes 3 cups (750 mL).
½ cup (125 mL) granulated sugar
¼ cup (50 mL) butter
2 tbsp (25 mL) corn syrup
2 tsp (10 mL) Cajun spice mix
or
1 tsp (5 mL) sea salt and ½ tsp (2 mL) cayenne pepper
Pinch of baking soda
3 cups (750 mL) toasted walnut halves
1. Combine ½ cup (125 mL) granulated sugar, ¼ cup (50 mL) butter and 2 tbsp (25 mL) corn syrup in a saucepan.
2. Stir over medium heat until sugar is dissolved. Increase heat to high and bring to boil. Boil rapidly for 2 minutes. Stir in 2 tsp (10 mL) Cajun spice mix (alternatively, 1 tsp (5 mL) sea salt and ½ tsp (2 mL) cayenne pepper) and a pinch of baking soda.
3. Pour mixture over 3 cups (750 mL) toasted walnut halves. Spread onto greased baking sheet and bake in 325°F (160°C) oven for 10 to 15 minutes, stirring once, or until glazed. Let cool slightly.
4. Break into chunks and transfer to a cookie tin to cool completely. Store in tin for up to 2 weeks.
For Sweet Candied Walnuts: Omit Cajun spice mix and add 1 tsp (5 mL) vanilla extract to sugar mixture. Use for dessert garnish or snacks.
Makes 3 cups (750 mL).
