• Lauren Humphreys

Candied Walnuts

As the weather warms up, I find myself eating more salads. Salads are a simple and healthy meal to throw together which are perfect after a full work day and long run. Plus, salads are versatile and the options for toppings are literally endless. Though my choice of salad depends on my mood, one of my all-time favorite salad combinations is: leafy greens, fresh berries, feta cheese, chicken, avocado, and candied walnuts finished off with a bright vinaigrette.


Candied nuts can be hit or miss for me. Sometimes, the sugary coating is just too much to the point that it feels as though you are eating just “candy.”  However, these candied walnuts have just the right balance of sweet and salty! This particular recipe is fairly simple and yields a caramelized effect rather than a thick, sugary coating like some candied nuts. The addition of butter with the brown sugar results in a shiny finish and tastes like caramel! YUM! Truthfully, these nuts are perfect for snacking, too. Even non-walnut fans are known to keep going back for more!  


However you use them, I think you will agree that this recipe is a keeper! If you are on Instagram, please check out my account @mitch8blog to see the video and follow me! Thanks to Rob, you can see the process of making these candied walnuts from start to finish!


Candied Walnuts

Recipe from my mom, Sharon Mitchell


1/3 cup brown sugar

¼ cup water

2 Tbsp butter

1/8 tsp salt

1 ½ cups walnut halves


Combine first four ingredients in a large, non-stick skillet. Bring the ingredients to a boil over medium heat, stirring constantly. Boil for 1 minute. Add walnut halves and stir. Toss until syrup forms a glaze on nuts, about 3 minutes. Watch carefully to avoid scotching. Transfer nuts to a sheet pan lined with parchment paper and quickly separate nuts with a fork. Let cool completely.



 
 
 
 

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