On Sun, 20 Feb 2005 10:23:13 -0800, sf > wrote:

>On 20 Feb 2005 04:57:11 -0800, "KatieB"
> wrote:
>
>> I am looking for a recipe for glazed or candied walnuts suitable for a
>> salad, say a beet and goat cheese salad. The recipes I found searching
>> this newsgroup all had cinammon or such...I am looking for nuts that
>> are not super sweet, have a little salt, and good crunch. Seems that
>> you can find nuts like I want in restaurant salads on occasion. I have
>> tried to invent them myself without success.
>
>Why not follow a recipe you found that looks easy and just
>omit the cinnamon (increase salt if you wish)?
>
>Otherwise, go to http://www.foodnetwork.com and type candied
>walnuts into the search box... there are 14 and this is one
>of them:
>
>Candied Walnuts
>Recipe courtesy Laura Werlin, The All American Cheese and
>Wine Book, Stewart, Tabori & Chang, 2003
>Show: Sara's Secrets
>Episode: American Wine and Cheese Party
>
>These versatile nuts go beautifully with fresh or aged goat
>cheese, blue cheese, or gruyere.
>
>1/4 cup powdered sugar
>1/8 teaspoon cayenne pepper
>1/8 teaspoon salt
>4 ounces walnuts (about one heaping cup; dont use pieces)
>
>Preheat the oven to 350 degrees F.
>
>In a medium sized bowl, mix together the sugar, cayenne and
>salt.
>
>Bring a small saucepan of water to boil. Add the walnuts and
>blanch them for 3 minutes. Drain well and then immediately
>roll the walnuts in the sugar mixture until thoroughly
>coated. The sugar will melt slightly. Transfer the walnuts
>to a baking sheet or pan and bake, stirring occasionally,
>until they are a deep golden brown, about 10 minutes.
>
>Watch carefully because the sugar can burn easily.
>
>Let cool completely before serving.

That's about how I make them (minus the cayenne). Sometimes I add
more sugar after spreading them on the baking pan because I like
plenty of crunch.

I use a teflon liner for the baking pan for easier clean-up.

Sue(tm)
Lead me not into temptation... I can find it myself!