Candied Walnuts

1. Stage

Preheat oven to 350°F: Place rack in the middle of the oven.

2. Stage

Toast the walnuts: Lay walnuts out on a baking sheet in a single layer. Bake for 5 minutes, until slightly darker in color and fragrant. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn them. Remove from the oven and let cool in pan on a rack.

3. Stage

Get everything ready: You'll need to work quickly once the caramelized sugar is ready. So, be sure to have everything prepped and ready to go. Place the cooled walnuts in a bowl near the stove. Line a rimmed baking sheet with a silicon baking mat or parchment paper and place near the stove. Have two forks ready.

4. Stage

Caramelize the sugar: Pour sugar into a medium saucepan with a thick bottom and place over medium heat. Stir with a wooden spoon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber, Five to 10 minutes (exact timing will depend on your stove top).

5. Stage

Coat the walnuts in caramelized sugar: As soon as sugar has melted and the color is a medium amber, add the walnuts to the pan. Stir quickly and make sure each piece is coated with the liquid sugar. As soon as the walnuts are coated with the sugar mixture, spread them out on the prepared baking sheet. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt.

6. Stage

Cool and store: Let the walnuts cool completely. Transfer to an airtight container and store for up to a week at room temperature. Did you enjoy this recipe? Let us know with a rating and review!