📝 About This Recipe
These handcrafted candied walnuts are the ultimate intersection of crunch, warmth, and sophistication. Coated in a shimmering glaze of caramelized sugar, aromatic cinnamon, and a hint of smoky bourbon, they offer a complex flavor profile that far surpasses store-bought snacks. Perfect as a festive gift, a salad topper, or a standalone indulgence, these nuts are slow-roasted to ensure a deep, toasted flavor and a glass-like finish that stays crisp for weeks.
🥗 Ingredients
The Nuts
- 4 cups Walnut halves (fresh, raw, and unsalted)
The Binding Foam
- 1 large Egg white (at room temperature)
- 1 tablespoon Water
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
- 1 tablespoon Bourbon (optional, for depth of flavor)
The Spice Crust
- 1/2 cup Granulated sugar
- 1/2 cup Light brown sugar (packed)
- 1 tablespoon Ground cinnamon (high-quality Vietnamese cinnamon is best)
- 3/4 teaspoon Sea salt (fine grain)
- 1/4 teaspoon Ground ginger
- 1 pinch Cayenne pepper (just enough for a subtle back-heat)
- 1/8 teaspoon Ground cloves
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Position the oven rack in the center to ensure even air circulation around the nuts.
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2
Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Do not use foil, as the sugar glaze may stick aggressively to it.
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3
In a large mixing bowl, combine the egg white, water, vanilla extract, and bourbon. Use a whisk to beat the mixture vigorously until it is very frothy and bubbles have formed, about 1-2 minutes.
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4
In a separate medium-sized bowl, whisk together the granulated sugar, light brown sugar, cinnamon, sea salt, ginger, cloves, and cayenne until no lumps of brown sugar remain.
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5
Add the raw walnut halves into the bowl with the frothy egg white mixture. Use a large rubber spatula to toss the nuts gently until every crevice is thoroughly coated in the liquid.
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6
Pour the dry sugar and spice blend over the wet walnuts. Toss continuously until the sugar has turned into a thick, sandy paste that coats each walnut evenly.
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7
Spread the coated walnuts onto the prepared baking sheet in a single, even layer. Space them out as much as possible to prevent them from clumping into one giant mass.
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8
Place the tray in the oven and bake for 45 minutes. It is crucial to stir the nuts every 15 minutes using a metal spatula to ensure the undersides don't burn and the sugar caramelizes evenly.
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9
As the nuts bake, the coating will transition from a wet paste to a bubbling glaze, and finally to a hardened shell. The kitchen should smell intensely of toasted nuts and warm spices.
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10
Remove the tray from the oven once the walnuts appear dark golden brown and the coating looks mostly dry. Note that they will fully crisp up as they cool.
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11
Immediately move the walnuts around on the parchment paper one last time to break up any clusters while the sugar is still semi-pliant.
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12
Allow the walnuts to cool completely on the baking sheet for at least 30 minutes. This 'resting' phase is vital for achieving that signature 'snap' when you bite into them.
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13
Once cooled, transfer the nuts to an airtight glass jar or container to maintain their crispness.
💡 Chef's Tips
Always use fresh walnuts; old nuts contain oils that turn rancid and will taste bitter even when candied. If you don't want to use alcohol, simply replace the bourbon with an extra tablespoon of water or orange juice. Don't skip the salt! It balances the heavy sugar and makes the spice flavors pop. If your walnuts feel sticky after cooling, they likely needed 5 more minutes in the oven to cook off the moisture. Store in a cool, dry place; humidity is the enemy of candied nuts and will make them tacky.
🍽️ Serving Suggestions
Scatter over a pear and gorgonzola salad with a balsamic vinaigrette for a gourmet crunch. Serve in a small crystal bowl alongside a glass of aged tawny port or a smoky Scotch whiskey. Crush lightly and sprinkle over premium vanilla bean ice cream or a warm apple galette. Add to a charcuterie board to pair with sharp cheddar, creamy brie, and dried apricots. Package in cellophane bags with a silk ribbon for a sophisticated homemade holiday gift.