Posted on | December 6, 2007 | No Comments
I love candied nuts. Unfortunately, most commercial candied nuts contain wheat starch for some unknown reason. I am sure there are dozens of recipes out there for candied nuts, but this is one I just threw together when my sweet tooth and almost-empty cupboard collided. They are fabulous as a snack, over canned peaches, and over ice cream.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, fish free, shellfish free, corn free, and vegetarian/vegan recipe.
Images will be up later today!
- 1/4 cup oil or margarine (half a stick)
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups walnut pieces (or other nut that you can tolerate. You could use larger seeds, such as pepitas, if you cannot tolerate nuts)
Melt the butter over medium heat in a small to medium sized non-stick skillet.
When the butter is melted, add the brown sugar, and stir with a spatula (a silicone one is best, as this will get hot). Add the cinnamon and salt, and keep stirring.
Watch the mixture, and stir intermittently as it heats up. In a few minutes it will melt and begin to bubble. Watch out – this mixture is hot, and can burn you if you aren’t careful. (burns from candy hurt a LOT, as the candy sticks to the skin. OUCH!)
Add the nuts, and stir carefully. Keep the heat at medium, and stir intermittently, gently combining the candy mixture with the nuts. Cook for about another 5 minutes, still stirring and mixing.
While the candied nuts are cooking, prepare a cookie sheet with a sheet of parchment paper or a Silpat Silicone Baking Mat. Pour the candied walnuts onto the parchment/silpat, and make sure they are scattered and separated over the sheet – if they clump, you’ll have a big lump of praline, which is yummy, but not easily scattered!
Let cool, and then eat. If you have some will power, you can keep them in an airtight jar or container, or in a zip-top bag for easy snacking. yum.