These sweet and crunchy nuts are scrumptious when paired with a creamy Brie or Camembert or sprinkled over salad. They freeze beautifully in a zip-top plastic freezer bag for up to 3 months.
1/2 cup powdered sugar
1/4 teaspoon salt
1/4 teaspoon ground red pepper
4 cups water
2 1/4 cups (8 ounces) walnut halves
How to Make It
Combine first 3 ingredients in a medium bowl.
Bring 4 cups water to a boil in a medium saucepan. Add walnuts, and cook 3 minutes; drain. Immediately place walnuts in bowl with sugar mixture, tossing to coat. Place walnuts in a single layer on a lightly greased jelly-roll pan.
Bake at 350° for 20 to 22 minutes or until deep golden brown. Cool completely in pan. Store in an airtight container.