Candied Walnut Wedge Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
• Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
• Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium sized bowl, mix together the sugar, cayenne and salt.
• Bring a small saucepan of water to boil. Add the walnuts and blanch them for 3 minutes. Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly. Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown, about 10 minutes. Watch carefully because the sugar can burn easily. Let cool completely before serving.

Steps:

• In a heavy bottom pan heat to medium high heat.
• Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and cinnamon if wanted over nuts stirring till carmelized.
• Pour out on parchment paper separate nuts and cool.

Steps:

• Preheat oven to 350 degrees. Toast walnuts on a rimmed baking sheet for 10 minutes. Cool completely. Cook sugar in a medium saucepan over medium heat, swirling pan occasionally, until melted and medium amber. Add walnuts, and stir to coat. Spread onto a rimmed baking sheet lined with a Silpat baking mat, and toast for 10 minutes. Use 2 forks to separate nuts. Sprinkle with salt. Let cool completely.

Steps:

• Dump in crockpot on hight for 1 hour.
• Mix with wooden spoon.
• Lay out on aluminum foil for 15 min to cool.

Steps:

• Preheat oven to 350 degrees.
• In a small bowl combine butter and brown sugar. Microwave on high 30 seconds or until butter and sugar have dissolved.
• Toss walnuts in the butter/sugar mix. Spread on a cookie sheet and bake 15-20 minutes or until beginning to brown.
• In salad bowl, make the dressing by combining vinegar, oil, and mustard.
• Gently toss greens in dressing.
• Allow walnuts to cool 10-15 minutes, then toss with greens.
• Serve and enjoy!

Steps:

• Preheat the oven to 375°F.
• Butter the bottom and sides of a 9-inch springform pan, and line the bottom with parchment paper. Close the latch, and place the pan on a large sheet of aluminum foil. Fold the foil up around the sides of the pan to prevent the filling from leaking out while the walnut wedge bakes. Place the pan on a baking sheet.
• Toast the chopped walnuts and walnut halves separately on a baking sheet, about 8 minutes, until they've browned slightly and smell nutty.
• Place 3 tablespoons butter in a small sauté pan. Split the vanilla bean lengthwise, and use a paring knife to scrape out the pulp and seeds onto the butter. To make sure not to lose any of the precious seeds, run your vanilla-coated knife through the butter. Add the vanilla pod to the pan, and cook the butter and vanilla over medium heat, swirling the pan a few times, until the butter browns and smells nutty.
• In a stand mixer fitted with the whisk attachment, beat the sugars, rum, and corn syrup at medium speed 4 to 5 minutes. Add the warm brown butter, and mix another 2 to 3 minutes to incorporate. Add the egg and yolk, and continue to mix at medium speed another minute or two.
• Spread the chopped walnuts in an even layer in the prepared pan. Place the walnut halves in concentric circles over the chopped walnuts. Pour the filling evenly over the nuts, and bake about 40 minutes, until the nuts are caramel-colored and the filling is set.
• Let cool about 30 minutes. Remove from the pan, and cut into wedges.