Return to Content

Crisp Sugared Walnuts

by

Yield: 2-1/2 cups

Crunchy and not too sweet, these sugared walnuts will keep for a week if stored tightly covered.

Ingredients:

  • 2-1/2 cups walnut halves
  • 1 cup sugar
  • 1/2 cup water
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons vanilla

Instructions:

Heat the oven to 350 degrees f. Place the walnut halves in a shallow baking pan and toast in the oven for about 10 minutes, stirring frequently. When you start to smell the nuts, remove them from the oven and let them cool. In a medium saucepan combine the sugar, water, cinnamon, and salt, bring to a boil over medium heat, and cook to the soft-ball stage (236 degrees F on a candy thermometer) without stirring. Remove from the heat. Add the vanilla and toasted nuts, and stir gently until the nuts are well coated and the mixture loses its gloss.

Turn out onto a greased platter. Separate the halves as they cool.

Updated Sunday, April 21st, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

3 Responses to Crisp Sugared Walnuts

  1. SANDRA COOK September 15, 2003 at 2:48 am #

    WHAT IS NOT TO LIKE? SOMETHING DIFFERENT WITH THE CHANGING OF THE SEASONS.

  2. sherry griner August 15, 2006 at 2:18 pm #

    So easy to make, took me 15 minutes and cooking is NOT my forte!! Excellent taste. My fiance loved them in chicken salad. This is a very easy recipe with a wonderful result and easy clean-up: I used a foil throw-away pan to toast the walnuts and to mix the syrup and vanilla in, and I spread out the nuts on wax paper. Highly recommended!!

  3. Anonymous February 14, 2007 at 11:55 am #

    Since we are in the middle of a blizzard today, I thought I would try this recipe. They are very easy and delicious! Next time, I am doing a double batch.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111