I tend to be a healthy eater, until it comes to dessert and then all bets are off! For lunch usually bring a salad to work, and dinner is usually baked chicken, my family will tell you I can eat the same thing for lunch and dinner every day and not get sick of it – true story! I can imagine my mom reading that and thinking, “What the heck does this have to do with candied walnuts?!”
I originally made these walnuts as a topping for my Mini Vanilla Cheesecakes to add a crunch to the creamy dessert, in addition to cranberry sauce. What I didn’t know when making these, is that the leftovers made a great salad topping. Even if I didn’t like salad, these walnuts may convince me otherwise. Something that I can make for a snack, salad, and dessert topping is a win in my book!
- 1/3 cup of sugar
- 1 cup of chopped walnuts
- Preheat over to 350F. Lay walnuts on baking tray in a single layer. Bake for 5-7 minutes, until you begin to smell the walnuts in the oven. Be careful to not over bake or burn the walnuts. Let cool.
- Once the walnuts have cooled, place them in a small dish near the stove.
- Prepare your baking sheet for the sugar toss by lining it with a non-stick pan liner or parchment paper and two forks.
- In a small saucepan heat the sugar on medium heat. Stir with a wooden spoon as the sugar begins to melt. As soon as the sugar has turned a medium brown/amber color, add the walnuts to the pan. Quickly stir the nuts until each piece has been coated with sugar.
- Quickly spread the sugar coated walnuts out on the baking sheet and being to separate with the forks, and let cool.