Vanilla 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!

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.

VANILLA WALNUTS

Steps:

• Preheat oven to 325°F.
• Bring a large pan of water to a boil.
• Blanch walnuts 1 minute.
• Drain well.
• Transfer to a bowl.
• Blend corn oil with vanilla extract.
• Pour over hot nuts.
• Sprinkle in sugar and toss to mix well.
• Let stand 10 minutes.
• Arrange nuts on rimmed baking tray.
• Bake 30 to 35 minutes until nuts are light brown and crispy.
• Stir nuts a few times during baking.
• Combine remaining ingredients in a small bowl.
• When nuts are done baking, transfer to a large bowl while still hot.
• Toss with seasoning mixture.
• Return to baking sheet and spread in a single layer to cool.
• Serve at room temperature.

VANILLA WALNUT CRESCENTS

Steps:

• In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight., Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges., Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents. Sprinkle with remaining nut mixture., Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

VANILLA WALNUT FUDGE

Steps:

• Butter a 9x9 square dish.
• In med saucepan, mix sugar, butter and milk.
• Bring to a boil and boil for 5 minutes, stirring constantly.
• Remove from heat and add marshmallow creme and vanilla candy coating; stir until smooth.
• Add walnuts and vanilla; mix well.
• Pour into dish.