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Fiery Candied Walnuts
Susan Phillips
Read Bio »Fiery Candied Walnuts
This is the easiest, most rewarding recipe for coating all those fresh, California nuts with goodness. You can substitute any nut in place of the walnuts; pecans, almonds or even pistachios. But, the walnuts have all the deep nooks and crannies that help you get the fullest flavor and the most even coverage.
The heat in this recipe is pretty mild. In fact, you can’t even feel the heat until the end and it mellows quickly. Just enough to keep you coming back for more!
The best part of this recipe is that it is not greasy! We use egg whites to help the coating stick to the nuts, making it much more healthy. Not to mention almost guilt-free!
They make a fabulous addition to any salad or roasted vegetable dish too!
We start with a cayenne and cinnamon laced sugar mixture
Froth up an egg white. It only takes about 30 seconds by hand to get it to the right consistency
Toss your walnuts in the egg white
Add your spiced sugar mixture
Toss to coat and bake at a low heat for one hour!
Time to dig in!
You can even make a double or triple batch and hand out jars of these fiery candied walnuts to your friends and neighbors for Christmas.
Here’s the printable recipe for you…
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne
- 1 egg white
- 2 cups walnuts
- Preheat oven to 250
- Combine the sugar, salt, cayenne and cinnamon in a small bowl
- Whisk the egg white until frothy in a large bowl
- Add the walnuts and toss to coat
- Add the sugar mixture and combine so all the walnuts are covered
- Place on a greased cookie sheet and bake for one hour (stir halfway through cook time)
- Transfer to parchment paper and allow to cool
- Store for two weeks in an airtight container
