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Caption: CANDIED
WALNUTS
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Caption: This recipe can be used as a
topping on a sweet or savory
dessert or served at a thinly
sliced apple alongside cheese
for a great after dinner treat.
Makes 4 cups
Caption: INGREDIENTS 1 quart (4 cups) walnut or pecan
halves; make sure you use the
freshest you can find
2 quarts water
1 1/2 cups powdered sugar, sifted; measure and then sift
1 1/2 quarts vegetable oil, such
as canola
Kosher salt
Caption: 1.
In a large pot, bring the
water to a boil.
2.
In at least a 6-quart stock pot,
fill it half or 2/3rds full with
vegetable oil. Heat the oil to
380 degrees F as measured
with a Deep Fry or Candy Thermometer.
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Caption: 3.
Add the walnuts to the boiling
water for 15 seconds. Remove with
a slotted spoon or spider, drain
for a few minutes, and add them
to the baking sheet.
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Caption: SARAH SAYS:
Do not cover the baking sheet
with paper towels, as the
walnuts will stick.
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Caption: 4.
Sprinkle the powdered sugar,
through a fine mesh strainer,
over the nuts and toss to coat
with a large spoon.
Caption: 5.
Let the nuts rest for 4 to 5
minutes to dry a little.
Some will clump together,
which is fine.
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Caption: 6.
Add a portion of the nuts into the hot oil at once with a long handled slotted spoon; do not crowd the pot - fry in small batches. Stand back because the oil will bubble up violently.
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Caption: 7.
Stir the nuts only once. Fry them for
10 to 15 seconds. They will float to the top of the oil when they start to brown; look for a dark brown coloring on the nuts when done.
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Caption: 8.
Remove the nuts with a slotted spoon or spider onto a clean baking sheet (do not cover with paper towels, as they will stick). Immediately sprinkle with salt and allow to come to room temperature.
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Caption: SERVE
Serve whole or the nuts can be chopped into smaller pieces.
STORAGE
Store in an airtight container in
a cool place for up to 4 to 5 days.
•••
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Recipe by Sarah Phillips;
Food Styling and Photos by Kelly Hong © 2014 Sarah Phillips
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