Candied Walnuts

Hoping everyone had a happy Thanksgiving Day! And on to the long weekend…we will need snacks. Having had our fill of everything turkey and cranberry, we might just need a little nibble to reach for with a drink or during The Big Game. After all the Thanksgiving prep, this little nibble needs to be super easy.

Candied Walnuts are sweet, crunchy, addictive, and seemingly much fancier than they are in reality. Total hands-on prep is all of 10 minutes, followed by a 20-minute roast and another rest/cool period. The secret to the caramel-like crunch (kind of like the coating of a candy apple, just toastier) is taking the hot nuts out of boiling water and immediately stirring them together with a few tablespoons of sugar, and then oil. Incredibly, the sugar will melt and then caramelize in the oven to a crispy shell.

Here’s to an easy and relaxing weekend, with a win for whichever team you are rooting for.

Candied Walnuts are sweet, crunchy, addictive, and seemingly much fancier than they are in reality.

Candied Walnuts

2 cups walnuts
4 tablespoons sugar
2 tablespoons olive oil

Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.

Boil 6 cups water in a medium saucepan. Add the walnuts and boil for 3 minutes. Drain the walnuts in a colander, but do not dry them. Transfer the nuts to a medium-sized bowl. While they are hot, sprinkle the sugar over them and fold it into the nuts with a wooden spoon until the sugar melts. Add the oil and mix well.

Spread the walnuts in a single layer on the baking sheet. Roast for 10 minutes, give them a stir with your wooden spoon, and roast for another 10 minutes, until the nuts start to brown and look toasty. Let the walnuts cool for 30 minutes. You can keep them in a sealed container at room temperature for 2 or 3 days.