How to Make Your Own Caramelized Nuts

How many of y’all go as crazy as I do for those crunchy candied walnuts that are in so many great restaurant salads… or constantly  buy them from the cheese counter at the grocery to accompany appetizers? Well, betcha didn’t know that it’s just as easy to make your own at home, and dare I say, they’re even more delicious. This is more of a “technique” than a recipe, and it’s one that I do all the time with walnuts, pecans, almonds… really whatever I have in the pantry. They keep so well stored in an airtight container and are really great to have on hand to pair with some great cheese, grapes or pear slices and a few crackers for a perfect 2-minute hors d’oeuvres. Of course, the hard part will be keeping them from being devoured the day you make them. (You may have to find a special hiding place for these.) Keep reading for the simple instructions…

Caramelized Walnuts

Ingredients:

• 1 cup walnut halves (or any other kind of nut you have on hand)
• 1 cup sugar
• 2 cups water
• 1 teaspoon kosher salt
• 1 teaspoon sugar

Instructions:

Preheat oven to 375 degrees. In a medium saucepan, combine the walnuts, sugar and water; bring to a boil, stirring, until the sugar dissolves. Cook over medium heat, stirring occasionally, for 5 minutes. Using a slotted spoon, transfer the walnuts to a parchment-lined baking sheet, letting a little of the syrup drip onto the sheet with it. Sprinkle lightly with the salt & sugar, and bake for 10 – 12 minutes, or until the nuts are fragrant and lightly caramelized. They’ll harden and get nice and crunchy as they cool.

You could totally sprinkle other spices and dried herbs onto the nuts before popping them into the oven – paprika or dried rosemary would be delish – but I love to keep these classic ones on hand since they’re so versatile. Store them for up to 2 weeks in an airtight container at room temperature.