Sugared Curry Walnuts 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!

SUGARED CURRY WALNUTS

Steps:

• *Directions for toasting nuts from the Diamond Nut web site: Spread nuts in a single layer on an ungreased baking pan. Place in 350F oven and bake 5 to 12 minutes or until nuts are golden brown.
• Stir once or twice until toasty and fragrant.
• Remove from pan to cool. Nuts will continue to brown slightly after removed from oven.
• Then in a large skillet, heat oil over medium heat.
• Stir in the ginger, curry powder and cayenne until smooth.
• Add sugar and honey; stir until blended.
• Stir in walnuts until well coated.
• Spread onto waxed paper lined baking sheet.
• Sprinkle with salt.
• Cool and break apart.
• Store in an airtight container.

CURRIED WALNUTS

Steps:

• Combine all ingredients in the slow cooker and stir to thoroughly.
• combine.
• Cook covered on high heat for 2 hours, stirring 2 or 3 times during cooking.
• Cool and store in an airtight container for up to 3.
• weeks.

SUGARED WALNUTS

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.