Caramelized & Candied Pecans or Walnuts
Looking to add a touch of gourmet flair to your salads? Enter: Candied Pecans or Walnuts—a game-changer for your salads.
Recipe Steps
My journey with these tasty treats began during cooking classes with Chef Debi Stuckwisch. Learning the art of candying nuts opened up a whole new realm of possibilities for our salads.
But here’s a little secret—they’re not just for salads! These crunchy, sweet gems are equally delish as standalone snacks.
A word of caution: when preparing this recipe, exercise care to prevent the sugar-balsamic mixture from burning. Trust me, parchment paper is your best friend when making these nuts. Once cooled, break the nuts apart and store them in an airtight container for easy access whenever the craving strikes.
Whether topping a salad or enjoyed on their own, these candied nuts are sure to upgrade your cooked creations. Get ready to impress your taste buds and elevate your salads to gourmet status!
Caramelized & Candied Pecans or Walnuts
Ingredients
- 1 C Raw Sugar
- 4 Tbsp. Balsamic Vinegar
- 1 lb. Pecans or Walnuts
Instructions
- Preheat oven to 325℉.
- Cook the sugar and balsamic vinegar in a non-stick pot over medium low heat until the sugar is dissolved.
- Stir in the nuts to coat.
- Pour nuts onto a baking pan lined with parchment paper.
- Place the baking pan into the oven and bake at 325℉ for 10 minutes.
- Allow nuts to cool, then break them apart and store them in an air-tight container until ready to use.
Notes
Nutrition
Victoria Cook
Hi! I’m Victoria, a home cook turned host and cook for 100+ episodes of a private cooking show. My love for ethnic cuisines inspires me to use a variety of spices and fresh ingredients to make flavorful healthyish meals for my husband and son. I enjoy challenging myself with new recipes and am happiest when I can make them in an electric pressure cooker.