I made several batches of Candied Walnuts today, which is always one of
the most popular things I make for the holiday season. Everyone that
tastes them seems to love them, but said they are addictive, and they
can't stop eating them?! I like to put them in pretty little Christmasy
containers to give out.

Candied Walnuts

2-1/2 cups walnuts halves
1 cup sugar
1/2 cup water
1 tsp. salt
1 tsp. cinnamon
1-1/2 tsp. vanilla

Place walnut halves in a shallow pan and heat in 375º oven for about
15 minutes, stirring frequently. Remove nuts from oven.

Cook sugar, water, cinnamon and salt to soft-ball stage (236º) and
don't stir once it reaches the boiling point (I stick in the candy
thermometer and keep a close eye on it, as doesn't take long to reach
temperature). Remove from heat; add vanilla and roasted walnuts and stir
gently until nuts are well coated and mixture becomes creamy. Turn out
onto a greased platter. Separate the walnut halves as they cool.

These keep well, but can guarantee they won't last long! They are also
are GREAT travelers, and have mailed them out to family members with
great results.

Judy

Judy Haffner wrote:
> I made several batches of Candied Walnuts today, which is always one
> of the most popular things I make for the holiday season. Everyone
> that tastes them seems to love them, but said they are addictive, and
> they can't stop eating them?! I like to put them in pretty little
> Christmasy containers to give out.
>
> Candied Walnuts
>
> 2-1/2 cups walnuts halves
> 1 cup sugar
> 1/2 cup water
> 1 tsp. salt
> 1 tsp. cinnamon
> 1-1/2 tsp. vanilla
>
> Place walnut halves in a shallow pan and heat in 375º oven for about
> 15 minutes, stirring frequently. Remove nuts from oven.
>
> Cook sugar, water, cinnamon and salt to soft-ball stage (236º) and
> don't stir once it reaches the boiling point (I stick in the candy
> thermometer and keep a close eye on it, as doesn't take long to reach
> temperature). Remove from heat; add vanilla and roasted walnuts and
> stir gently until nuts are well coated and mixture becomes creamy.
> Turn out onto a greased platter. Separate the walnut halves as they
> cool.
>
> These keep well, but can guarantee they won't last long! They are also
> are GREAT travelers, and have mailed them out to family members with
> great results.
>
> Judy

I have made them but not like that. I made them and also a pecan and
cranberry mix when I was on a raw food diet. I used soaked raw nuts, a mix
of dates and water whizzed up in the food processor for the sweetener and
added black pepper and orange zest to the pecans. I think I used a touch of
maple syrup to the walnuts. And now that I think of it, I did something
with cashews too. I used some kind of fruit in them. Maybe apricots? I
made those for my brother and since he loves apricots that is probably what
I used. Dehydrated on a low temp. until crisp. Very good!

On Dec 21, 2:12*am, "Julie Bove" > wrote:
> Judy Haffner wrote:
> > I made several batches of Candied Walnuts today, which is always one
> > of the most popular things I make for the holiday season. Everyone
> > that tastes them seems to love them, but said they are addictive, and
> > they can't stop eating them?! I like to put them in pretty little
> > Christmasy containers to give out.
>
> > Candied Walnuts
>
> > 2-1/2 cups walnuts halves
> > 1 cup sugar
> > 1/2 cup water
> > 1 tsp. salt
> > 1 tsp. cinnamon
> > 1-1/2 tsp. vanilla
>
> > Place walnut halves in a shallow pan and heat in 375º oven for about
> > 15 minutes, stirring frequently. Remove nuts from oven.
>
> > Cook sugar, water, cinnamon and salt to soft-ball stage (236º) and
> > don't stir once it reaches the boiling point (I stick in the candy
> > thermometer and keep a close eye on it, as doesn't take long to reach
> > temperature). Remove from heat; add vanilla and roasted walnuts and
> > stir gently until nuts are well coated and mixture becomes creamy.
> > Turn out onto a greased platter. Separate the walnut halves as they
> > cool.
>
> > These keep well, but can guarantee they won't last long! They are also
> > are GREAT travelers, and have mailed them out to family members with
> > great results.
>
> > Judy
>
> I have made them but not like that. *I made them and also a pecan and
> cranberry mix when I was on a raw food diet. *I used soaked raw nuts, a mix
> of dates and water whizzed up in the food processor for the sweetener and
> added black pepper and orange zest to the pecans. *I think I used a touch of
> maple syrup to the walnuts. *And now that I think of it, I did something
> with cashews too. *I used some kind of fruit in them. *Maybe apricots? *I
> made those for my brother and since he loves apricots that is probably what
> I used. *Dehydrated on a low temp. until crisp. *Very good!

Mmmmmmmm! 'Tis the Season for yummy yummy treats!!

Sounds wonderful!!


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"Saulktast" > wrote in message
...
>
> Good post. I am a normal visitor of your site and appreciate you taking
> the time to maintain the nice site. I will be a frequent visitor for a
> long time.
>
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Heh! You are a "normal" visitor? Not if you're a Food Banter person you're
not.

"Judy Haffner" <> wrote in message
I made several batches of Candied Walnuts today, which is always one of
the most popular things I make for the holiday season. Everyone that
tastes them seems to love them, but said they are addictive, and they
can't stop eating them?! I like to put them in pretty little Christmasy
containers to give out.

Candied Walnuts

2-1/2 cups walnuts halves
1 cup sugar
1/2 cup water
1 tsp. salt
1 tsp. cinnamon
1-1/2 tsp. vanilla

Place walnut halves in a shallow pan and heat in 375º oven for about
15 minutes, stirring frequently. Remove nuts from oven.

Cook sugar, water, cinnamon and salt to soft-ball stage (236º) and
don't stir once it reaches the boiling point (I stick in the candy
thermometer and keep a close eye on it, as doesn't take long to reach
temperature). Remove from heat; add vanilla and roasted walnuts and stir
gently until nuts are well coated and mixture becomes creamy. Turn out
onto a greased platter. Separate the walnut halves as they cool.

These keep well, but can guarantee they won't last long! They are also
are GREAT travelers, and have mailed them out to family members with
great results.

Judy
Thank you for the recipe, Judy. I tried it this morning. You're so right
about "they won't last long". I thought I was leaving out a little saucer
full just for a 'taste'. Wrong. They disappeared. Husband says he saw our
Yorkie looking fondly at the kitchen counter. (No way a Yorkie can jump
that high.) The first pan I used for cooking the syrup was too small. I
hadn't realized how much it would grow while boiling to 236°. So. Thank
you. Great walnuts. Polly