Many candied walnut recipes call for soaking the walnuts before cooking and uses a mixture of water and white sugar. I prefer these simple, yet buttery brown sugar ones for sprinkling onto a variety of dishes and salads. They're so quick and easy to make that you may want to double or triple the recipe and store for future use.
Ingredients (makes 2 cups):
1/3 cup packed brown sugar
1/3 cup water
2 Tablespoons salted butter
A dash of white pepper salt (optional)
2 cups walnuts
Preparation:
In a non-stick saucepan add the brown sugar, butter, water and white pepper salt. Bring mixture to a boil over medium-high heat while stirring constantly. Once boiling, add the walnuts. Constantly stir walnuts for about 8 minutes or until the walnuts are completely coated and excess liquid evaporates. It's key to keep stirring and not to overcook the walnuts, they should have a nice glaze but not turn dark. Once they get to a nice dark amber color remove from pan and transfer to plate. Let them cool before breaking the clusters apart or before you store in an airtight container.
