| Level: | Intermediate |
| Total: | 1 hr 21 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 6 min |
| Yield: | 4 cups |
| Level: | Intermediate |
| Total: | 1 hr 21 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 6 min |
| Yield: | 4 cups |
Ingredients
- Peanut or canola oil
- 4 cups walnut halves
- 1 cup confectioners’ sugar, sifted
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- Pinch salt, or more to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
- Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners’ sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
- Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
- In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.
- While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 125 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 25 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 38 mg |
| Serving Size | 1 of 4 servings |
| Calories | 125 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 25 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 38 mg |
Reviews
I’ve been making these Spiced Candied Walnuts for years and add them to salads or eat as a snack. I also make them for my LA family who love them as much as I do. Glad I found this recipe!
I make these every Christmas.
Enjoyed these nuts at an afternoon Christmas open house. delicious! A few people thought they were too spicy and even I found a bites were too spicy so if a different pepper could be used it might be a good idea but, over all fantastic. I’m making some myself!
I make these every year since they were on the Food Network as part of my holiday treats. My friends look forward to them! I do add as much salt as cayenne and cinnamon, and I do fry them a little longer to harden the sugar. Make sure you do not over boil and they freeze well!
I make these every year to go in our gift baskets. Always a real big hit ! Everyone loves them. This is the best recipe I have from the food network. Thanks
What a great and easy recipe! I recommend doubling it right off the bat. I made one batch and by the time it was done and my husband and I sampled them, I immediately began the second batch – they are really delicious! The oil got a bit hot toward the end and they walnuts were much darker than the rest. Those were my husband’s favorite ones! So on the second batch I kept them in the oil a little bit longer, thats when the flavor really pops! These are excellent on an apple and gorgonzola salad…and just plain as a snack. Healthy too!
I made these walnuts last year they were great everyone loved them. They are a tradition in my family from now on.
I’ve never made candied nuts before…I think this particular recipe should be done assembly line style and you really should have an extra hand (which can be more festive too)
I too, was expecting those yummy crunchy sweet candy-coated ish that we all love to get at the farmer’s markets and such.. These are not them. They are in the same family..These really do pick up the spice from both the pepper and the cayenne..so if you are lucky and the spices are evenly distributed..you’ll get the salty sweet spice..thing. I made both walnuts and pecans mixed.
My advice, follow this recipe to a tee. But do a sample batch first. (using just a few nuts to get an idea of how they will taste etc and then add more or less to your taste. I opted to add double the confectioner’s sugar and I made sure that it was all melted and not lumpy (so make sure you sift it first just like the recipes says). I also used sea salt as I like the pop that it gives. Again, to your taste..I personally doubt I’d ever make these particular ones again. But if I do, I will use them for salads etc. not just by themselves as a snack they just do not have that “stand alone” quality that everyone is talking about here. I think they have to paired with cheese or salads etc.
Also, important to note. Equipment you will need! You will need that slotted metal spoon (one that can withstand the extreme heat of frying oil) all mine are plastic..so luckily my fryer has a basket and I used this..and the minute you think they are done, you can easily scoop them out so not to burn!
I too, was expecting those yummy crunchy sweet candy-coated ish that we all love to get at the farmer’s markets and such.. These are not them. They are in the same family..These really do pick up the spice from both the pepper and the cayenne..so if you are lucky and the spices are evenly distributed..you’ll get the salty sweet spice..thing. I made both walnuts and pecans mixed.
My advice, follow this recipe to a tee. But do a sample batch first. (using just a few nuts to get an idea of how they will taste etc and then add more or less to your taste. I opted to add double the confectioner’s sugar and I made sure that it was all melted and not lumpy (so make sure you sift it first just like the recipes says). I also used sea salt as I like the pop that it gives. Again, to your taste..I personally doubt I’d ever make these particular ones again. But if I do, I will use them for salads etc. not just by themselves as a snack they just do not have that “stand alone” quality that everyone is talking about here. I think they have to paired with cheese or salads etc.
Also, important to note. Equipment you will need! You will need that slotted metal spoon (one that can withstand the extreme heat of frying oil) all mine are plastic..so luckily my fryer has a basket and I used this..and the minute you think they are done, you can easily scoop them out so not to burn!
I was really surprised to read a few of the reviews below–the flavor combination is great on these, and I’ve yet to meet someone who hasn’t loved them. I made them for a family swap last Christmas and people were fighting over them. If you like nuts with a kick and candle handle easy deep frying, make these, they’re killer.
I make these in very large batches and when cooled I put them in cello bags and give them as gifts with Christmas cookies. I also keep them on hand for munchies – some much spicier then others – everyone LOVES them!