Candied Walnuts

recipe

Notes: Use these sweet nuts in the Pumpkin Ice Cream Torte or sprinkle on salads or ice cream. If making Candied Walnuts up to 2 days ahead, cool and store airtight at room temperature.

Yield:

Makes about 1 cup

Recipe from

Nutritional Information

Calories 101
Caloriesfromfat 55 %
Protein 1.4 g
Fat 6.2 g
Satfat 0.6 g
Carbohydrate 11 g
Fiber 0.5 g
Sodium 1.1 mg
Cholesterol 0.0 mg

Ingredients

6 tablespoons sugar
2/3 cup walnut or pecan pieces (about 1/2 in.)

Preparation

In a heavy 8- to 10-inch frying pan, combine sugar and walnut pieces. Shake and stir often over medium-high heat until sugar is melted and amber-colored, about 5 minutes. Pour onto a piece of foil and spread into a thin layer. Let cool until hard, about 7 minutes. Break into small pieces.

Nutritional analysis per 2 tablespoons.

Note:

November 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note