Best 11 Sugared Walnuts Recipes

CINNAMON-SUGARED WALNUTS

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with aluminum foil.
• Spread the walnuts out on the prepared baking sheet and roast for 5 minutes. Let cool, then transfer to a bowl. Lightly coat the aluminum foil with canola oil.
• In a second bowl, combine the corn syrup, maple syrup, brown sugar, cinnamon and salt. Stir to combine, breaking up any lumps of cinnamon. Add the walnuts and toss to coat thoroughly. Pour the walnuts onto the oiled baking sheet.
• Bake, stirring occasionally, until the walnuts are golden brown, 12 to 15 minutes. Remove from the oven and let cool. Sprinkle over desserts, or serve with cheese or as a snack.

SUGARED WALNUTS

Steps:

• Preheat oven to 350 degrees. Combine sugar and salt in a large bowl.
• Bring a small saucepan of water to a boil. Add walnuts, and blanch 2 minutes. Drain, and immediately toss with sugar-salt mixture.
• Transfer walnuts to a rimmed baking sheet, and bake, stirring occasionally, until golden brown, about 10 minutes. Let cool.

SUGARED WALNUTS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Beat egg white and water together in a bowl using an electric mixer until frothy. Add walnuts to egg white mixture and stir until coated.
• Mix sugar, cinnamon, and salt together in a bowl; add to walnuts and stir until coated. Spread coated walnuts onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until walnuts are fragrant and crisp, about 1 hour.

SUGARED CURRY WALNUTS

Steps:

• 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 a waxed paper-lined baking sheet. Sprinkle with salt. Cool and break apart. Store in an airtight container.

ORANGE-SUGARED WALNUTS

Steps:

• Preheat oven to 350 degrees. Place walnuts in oven and bake for 5 to 10 minutes, stirring occasionally, until they become fragrant and begin to color. Turn oven off but leave nuts inside to keep warm. Place remaining ingredients in a small saucepan over medium-high heat and heat to 236 degrees (soft ball stage)without stirring but occasionally shaking pan gently. Pay attention to pot and thermometer so mixture doesn't burn. Add nuts turn off heat and stir until nuts are evenly coated. Turn onto a greased baking sheet and using 2 forks, separate nuts as they cool.

CINNAMON SUGARED WALNUTS

Steps:

• 1. Preheat oven to 300 degrees F. (PLEASE note the temperature is THREE HUNDRED degrees! These nuts will burn at a higher temperature. Don't ask how I know this...)
• 2. Spray a cookie sheet (with sides, unless you're really coordinated) with cooking spray.
• 3. Stir together the sugar and cinnamon in a small bowl and set aside.
• 4. Put the nuts in a large bowl and pour in the egg white. Mix together well. (OK, I admit I mix this recipe up with my hands.)
• 5. Pour the sugar & cinnamon mixture over the nuts and mix well.
• 6. Spread in a single layer on the prepared cookie sheet.
• 7. Bake for about 30 minutes (I check after 25 minutes) until the nuts are toasted and dry. Serve warm or cool completely.
• 8. Store in an air-tight container.

SLOW COOKER SUGARED PECANS & WALNUTS

Steps:

• Preheat slow cooker/Crock Pot on high for 15 minutes.
• First, in preheated slow cooker/Crock Pot stir the walnuts (or pecans) and butter until mixed well.
• Add the powdered sugar, stirring to coat evenly.
• Cover and slow-cook on high for 15 minutes.
• Reduce the heat to low and slow cook, UNCOVERED, stirring occasionally, until the nuts are coated with a crisp glaze (should be about 2 hours.) Transfer the nuts to a bowl.
• In another small bowl, combine the spices and sift them over the nuts, stirring to coat evenly.
• Let cool before serving.

SUGARED WALNUTS

Steps:

• Spread walnuts in a single layer on a baking sheet. Bake at 350° for 5 minutes or until heated through. Cover and keep warm. , In a large heavy saucepan, combine the sugar, coffee, cinnamon and salt. Bring to a boil over medium heat. Cook, without stirring, until a candy thermometer reads 250° (hard-ball stage). Remove from the heat; stir in vanilla. Add warm walnuts; toss to coat. , Pour into a greased 15x10x1-in. pan; separate with a fork. Cool. Store in an airtight container in the refrigerator.

SUGARED CURRY WALNUTS

Steps:

• In a large skillet, heat oil over medium heat. Stir in ginger, curry powder and cayenne, until smooth. Add sugarand honey; stir until blended. Stir in walnuts until well coated. Spread onto a waxed paper-lined baking sheet. Sprinkle with salt. Cool and break apart. Store in an air-tight container.

SUGARED ORANGE WALNUTS

Steps:

• Sift 10x sugar, cornstarch, cinnamon, cloves, allspice, and salt into a medium size bowl, stir in orange rind. Beat egg whites and orange juice until slightly foamy, stir in walnuts, toss to coat well. drain thouroughly. Roll walnuts in sugar mixture a third at a time until evenly coated. Bake in a 225 degree oven for 1 hour or until dry. Cool completely before storing. Store in a tightly covered container. Walnuts can be stored up to 1 month. .

SUGARED CITRUS WALNUTS

Steps:

• Line a 15x10x1-in. baking pan with foil and butter the foil; set aside. In a heavy saucepan, combine the sugar, water and orange juice. Cook and stir over medium heat until a candy thermometer reads 244° (firm-ball stage). , Remove from the heat; stir in lemon and orange zest. Add walnuts; stir to coat. Transfer to prepared pan. Cool, stirring several times.