Caramelized Walnut Halves 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!

CARAMELIZED WALNUTS

Steps:

• Preheat oven to 325° F .
• Place walnuts on a baking sheet and toast 10 to 15 minutes or until golden.
• Combine honey, water and oil in a skillet and bring to boil.
• Reduce heat to medium and stir in walnuts. Cook, stirring frequently until all liquid has evaporated, about 1 minute.
• Transfer nuts to a bowl.
• Combine sugar and salt and toss with nuts. Spread nuts on a cookie sheet to cool and dry.
• Store in an airtight container.
• If you like sweet and hot, you can add some hot chili powder to the mix for a different but yummy tasste!

5 MINUTE CARAMEL WALNUTS

Steps:

• Place a piece of parchment on a dinner plate (approximately the size of the plate) or any other heat proof plate. Set aside.
• Place all ingredients (except two pinches salt) in a medium non-stick skillet.
• Place skillet over high heat and cook (stirring occasionally) for 5 minutes (stirring constantly in the last minute and reduce heat to medium during the last minute), until all moisture evaporates and the nuts get darker, glossy and begins to clump together (refer pictures). It is important to make sure that all the liquid is evaporated before removing from heat.
• Immediately transfer nuts (scraping any remaining caramel off the pan) on the prepared parchment. Spread the nuts, so that they are in a single layer and sprinkle 2 pinches salt evenly on top of nuts. Let cool to room temperature and break apart with your fingers.
• Store nuts in a container for several days

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.

SALAD WITH PROSCIUTTO AND CARAMELIZED PEARS AND WALNUTS

Steps:

• In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
• Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
• Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
• In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!

ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
• Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
• To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
• Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.

MISO-MAPLE WALNUTS

Steps:

• Preheat oven to 325°.
• Combine the miso, ghee, maple syrup, and salt in a small mixing bowl and stir to create a paste. Add the walnuts and toss until the nuts are well coated.
• Spread the walnuts on a parchment-lined rimmed baking sheet and bake for 10 to 13 minutes, or until caramelized.
• Cool to room temperature before serving. Store in an airtight container at room temperature for up to 1 week.

CARAMELIZED WALNUT HALVES

Steps:

• In a small skillet, melt sugar over medium-high heat until medium golden, about 3 minutes. Remove skillet from heat. Working quickly, drop walnut halves, one at a time, into the melted sugar. If the sugar hardens, return skillet to low heat, and stir several minutes. Using a fork, turn walnuts until they are evenly coated. Transfer walnuts to a wire rack to cool completely. Use to decorate cake.

CARAMEL NUTS

Steps:

• Gather the ingredients.
• Preheat the oven to 250 F. Place the nuts in a 9x13-inch baking pan and set aside.
• Combine the brown sugar, corn syrup, butter, and salt in a medium saucepan over medium-high heat. Stir while the butter melts and sugar dissolves, and let the whole mixture come to a slow boil.
• Boil the mixture for four minutes without stirring. Once the four minutes is up, remove the pan immediately from the heat. Add the baking soda and vanilla to the brown sugar mixture in the pan, and stir it in quickly.
• Immediately pour the bubbling brown sugar mixture over the nuts in the pan, and stir until the nuts are thoroughly coated with the caramel.
• Place the pan in the preheated oven, and bake the caramel nuts for 40 minutes, stirring after every 10 minutes to prevent burning. As they bake, they'll darken in color and emit a wonderful caramel smell.
• After 40 minutes, remove the nuts from the oven. Scrape them onto a baking sheet covered with foil or a silicone baking liner. Separate the nuts with a fork so they're not clumped up. Allow them to cool completely at room temperature. If you do have any big chunks of nuts, break them up once they're cool and crunchy.
• Enjoy your caramel nuts immediately, or store them in an airtight container or zip-top bag at room temperature for up to two weeks.