Spiced Candied Walnuts
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F
2
Bring a large pot of water to a boil
3
Add walnuts and blanch for 30 seconds
4
Drain and transfer nuts to a medium bowl
5
While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts
6
Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly
7
Stir the nuts again before frying
8
Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful
9
(Otherwise, the oil could foam over and burn you
10
) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook
11
Scatter on an unlined baking sheet to cool slightly
12
In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper
13
While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix
14
Toss well to distribute the spices and then taste a nut
15
Add more spice mix, to taste, and toss well after each addition
16
When cool, pack in an airtight jar
17
They will keep at room temperature for at least 2 weeks