Sweet & Salty Walnuts.

These walnuts. Are so good. They are just that perfectly lovely sweet/salty/spicy combo that I have always been crazy about. And yes, I know that it isn’t exactly mind blowing to address the issue of candied walnuts, as you can buy them at any grocery store now. But…these are better. Way better. And cheaper. (Who in their right mind would pay $6.99 for 4 oz of candied nuts? Hello, that is enough for ONE salad. Not this girl). The only issue I have with this recipe is that once I convert plain old walnuts into these, they disappear way too fast. Like, they never even see the salad that they were originally meant to top. But, they’re that good.



Source: Adapted from Allrecipes.com


  • 1 lb walnut halves & pieces
  • 1 C white sugar
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cayenne pepper
  • 1/4 tsp salt (I prefer Kosher or sea salt)
  • 6 Tbsp milk
  • 1 tsp vanilla


1. Preheat oven to 350 degrees. Spread nuts in a single layer on a baking sheet and roast in oven approximately 8-10 muntes, until the nuts start to brown. Pour nuts into a medium sized mixing bowl, then line your baking sheet (when cool) with wax paper.

2. In a heavy saucepan, stir together sugar, cinnamon, cayenne, salt and milk. Cook over medium high heat for 8 minutes, stirring continuously. Watch this mixture closely, you do NOT want this mess to boil over. Remove from heat and stir in vanilla.

3. Pour sugar syrup over walnuts in mixing bowl. Stir to coat well. Spoon the nuts onto the wax covered baking sheet, and separate nuts with fork. (I grind additional sea salt over the  walnuts at this point).

4. Cool, and store in airtight containers.



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