One of the number one questions I get from friends is how to make candied nuts for salads, etc.
I use a basic recipe that I found in the red and white Better Homes and Gardens Cookbook--the one like your mom and my mom have.
This recipe is really easy--but you have to make sure you can give it your complete attention. And that means not answering the phone and ignoring any crying children--but only for a few minutes.
Candied Nutsfrom the Better Homes and Gardens Cookbook
2 cups whole nuts (pecans, walnuts, almonds)
1/2 cup sugar
2 Tbsp. butter
1 tsp. vanilla extract
Place a piece of parchment paper or a silicone baking mat on a flat surface or baking sheet. (DO NOT USE WAXED PAPER!!! If you don't have parchment or silicone, you can use a baking sheet coated with non-stick cooking spray.)
Heat a non-stick skillet over medium-high heat. Melt the butter and add the sugar and nuts.
Cook while stirring constantly with a wooden spoon until the sugar melts and turns a golden brown. (You may still see some sugar crystals that haven't melted--it's okay.)
Remove pan from heat and add vanilla extract. (It will bubble up.) Stir vigorously.
Turn the hot nuts out onto the prepared surface. Spread nuts out evenly. Cool completely before using or eating.
Mixed Greens Salad with Strawberries and Avocados
Spinach Salad with Creamy Apple Poppyseed Dressing
Spinach Salad with Raspberry Vinaigrette
Ice cream topping
Addition to cookies
The best way to chop the nuts is with a serrated knife.
Store in an airtight container or zipper lock bag for about 2 weeks.
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