Make it at Home: Spicy Candied Walnuts
Posted by Aleah & Nick on Thursday, December 1, 2011 · 2 Comments
Well, it’s now officially here. The Christmas tree at Rockefeller Center is aglow with twinkling lights and humongous ornaments and snow even came down in San Diego last night at our tree lighting! Such a magical time of year. We’ve been to New York City a number of times, once during Christmas and once before Thanksgiving, when the city was bustling to prep for the gorgeous display of tinsel, magical window displays, and that massive tree. It really is something spectacular.
Now that the season is “officially” here are you ready? Feeling the holiday spirit? We’re prepping for a number of visiting guests {gosh, we love when family and friends come to visit!}, trips to see family, and just soaking up the magic. We’re also keen on gifting. Gifting like elves lots of fun homemade goodies just brings us joy. One of the simplest ways to spread joy is by dishing out little bags of treats like these candied walnuts. A simple token that tells someone, whether it’s a neighbor, friend, teacher, hostess, or the like, you were thinking about them means the world.
This recipe originated from Michael Chiarello but we put a Valley & Co. spin on it. Whip up some batches of these and dole out in decorative paper bags. You’ll be sure to drum up some raves!
Candied Walnuts with a Sprinkle of Spice -
You’ll Need:
Peanut or canola oil | 4 cups walnut halves| 1 cup confectioners’ sugar, sifted | 1/2 teaspoon cayenne pepper | 1/2 teaspoon ground cinnamon | 1/4 teaspoon pink sea salt {or kosher salt} | 1/4 teaspoon freshly ground black pepper
Directions
In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
Bring a large pot of water to a boil.
Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners’ sugar and toss to coat nuts. 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.
Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.
While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar, breaking apart first as to not have them stick. They will keep at room temperature for at least 2 weeks.
Let us know if you try these out! We’re warning you: you can’t eat just one. Or two. Or three…
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Such a delicious treat. Perfect to have around for the holidays. Makes a great little gift for guests or hostesses as well. OK, now I need to go shopping for some nuts so I can make my own.
These look great and fairly simple to make – thanks for sharing!
xx Lexi
FASHION: Glitter & Pearls
WEDDINGS: Glitter Weddings