Candied Walnut Wedge Recipes

5 MINUTE CANDIED WALNUTS

Steps:

• Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 Tbsp butter.
• Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn't burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
• Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Using two spatulas will make this task go faster. You don't want to give the nuts a chance to turn into a wad of inseparable delicious goodness unless you are the only person who will be enjoying the wad ;). Seriously, move quickly from the time the nuts are coated until they are separated out on the parchment paper.
• Once the coating hardens (5-7 minutes), you can transfer them to a bowl and enjoy!

DAWN'S CANDIED WALNUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
• Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
• Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

CANDIED WALNUTS

Steps:

• In a large heavy skillet, combine the oil, vinegar and pepper. Cook and stir over medium heat until blended. Add walnuts and cook over medium heat until nuts are toasted, about 4 minutes. , Sprinkle with brown sugar. Cook and stir until sugar is melted, 2-4 minutes. Spread on foil to cool. Store in an airtight container.

CANDIED WALNUT WEDGE

Steps:

• Preheat the oven to 375°F.
• Butter the bottom and sides of a 9-inch springform pan, and line the bottom with parchment paper. Close the latch, and place the pan on a large sheet of aluminum foil. Fold the foil up around the sides of the pan to prevent the filling from leaking out while the walnut wedge bakes. Place the pan on a baking sheet.
• Toast the chopped walnuts and walnut halves separately on a baking sheet, about 8 minutes, until they've browned slightly and smell nutty.
• Place 3 tablespoons butter in a small sauté pan. Split the vanilla bean lengthwise, and use a paring knife to scrape out the pulp and seeds onto the butter. To make sure not to lose any of the precious seeds, run your vanilla-coated knife through the butter. Add the vanilla pod to the pan, and cook the butter and vanilla over medium heat, swirling the pan a few times, until the butter browns and smells nutty.
• In a stand mixer fitted with the whisk attachment, beat the sugars, rum, and corn syrup at medium speed 4 to 5 minutes. Add the warm brown butter, and mix another 2 to 3 minutes to incorporate. Add the egg and yolk, and continue to mix at medium speed another minute or two.
• Spread the chopped walnuts in an even layer in the prepared pan. Place the walnut halves in concentric circles over the chopped walnuts. Pour the filling evenly over the nuts, and bake about 40 minutes, until the nuts are caramel-colored and the filling is set.
• Let cool about 30 minutes. Remove from the pan, and cut into wedges.