Sugaredwalnuts Recipes

Steps:

• Preheat oven to 350 degrees. Combine sugar and salt in a large bowl.
• Bring a small saucepan of water to a boil. Add walnuts, and blanch 2 minutes. Drain, and immediately toss with sugar-salt mixture.
• Transfer walnuts to a rimmed baking sheet, and bake, stirring occasionally, until golden brown, about 10 minutes. Let cool.

Steps:

• Lightly grease a baking sheet. In a 1 quart glass measure, combine walnut halves, sugar, and water. Cook in microwave oven on high setting for 8 to 8 1/2 minutes, or until sugar has caramelized. Stir several times during cooking. Pour out onto prepared baking sheet, and separate into pieces. Let cool completely. store in an airtight container.

Steps:

• Spread the walnuts out on a large cookie sheet; bake at 275° for about 15 minutes, stirring frequently.
• Remove from oven and set aside.
• Combine the sugar, water, cinnamon and salt in a 3 quart saucepan and cook to 236°, soft-ball stage, WITHOUT STIRRING. Note: Use a candy thermometer for exact temperature if at all possible. You get much better results.
• Remove from heat and stir in the vanilla and the nuts.
• Stir gently until the nuts are well coated and mixture has begun to cool down.
• Turn out onto a greased cookie sheet, separating any pieces that have clumped together.
• Cool completely.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium sized bowl, mix together the sugar, cayenne and salt.
• Bring a small saucepan of water to boil. Add the walnuts and blanch them for 3 minutes. Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly. Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown, about 10 minutes. Watch carefully because the sugar can burn easily. Let cool completely before serving.

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
• Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
• Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.

Steps:

• Put the nuts in a bowl and add boiling water to cover. Let stand 30 minutes. Drain thoroughly and pat dry.
• Preheat oven to 300 degrees.
• Spread the nuts out in one layer on a jelly-roll or other flat pan. Place the nuts on the middle shelf of the oven and let bake 30 minutes.
• Reduce the oven heat to 250 degrees. Turn the pan around in the oven and let bake 10 minutes. Continue baking until nuts are almost dry but with a touch of moistness at the core.
• Ten minutes before serving, place a wok or heavy skillet over moderate heat and add the oil. Swirl it around and add the nuts. Stir briefly until coated. Sprinkle with salt. Sprinkle with sugar, one teaspoon at a time, shaking the wok and stirring. Cook until sugar melts and caramelizes around the nut halves, about three or four minutes. Serve hot from the pan or while still warm.

Steps:

• Preheat oven to 350 degrees. Spread walnuts in a single layer on a rimmed baking sheet; toast in oven, stirring occasionally, until fragrant, about 10 minutes. Let cool completely.
• Meanwhile, combine maple sugar, salt, and cinnamon in a medium bowl; set aside. In a large, deep skillet, combine brandy, vanilla, maple syrup, and butter. Bring to a boil over medium heat, and cook until liquid is reduced by half, about 5 minutes. Stir in nuts, and continue cooking, stirring, until skillet is almost dry, about 3 minutes more.
• Remove from heat, and immediately add reserved sugar mixture to hot nut mixture; toss until well coated. Spread out coated nuts on a baking sheet lined with parchment paper, and let cool completely, 6 hours or overnight.

Steps:

• In a heavy bottom pan heat to medium high heat.
• Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and cinnamon if wanted over nuts stirring till carmelized.
• Pour out on parchment paper separate nuts and cool.