Candied Walnuts for Salad?

KatieB said:

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; don’t 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.

Or you can do a google search using "candied walnuts
recipe". Don't forget to put RECIPE at the end of your
search term!

Try
http://fooddownunder.com/cgi-bin/recipe.cgi?r=26501

or
From a BBC recipe

4oz granulated sugar
l/4fl oz orange juice
4oz walnut halves
½ tsp salt
½ tsp cayenne pepper

Place the sugar and the orange juice in a saucepan and stir
over a low heat until the sugar has dissolved. Bring to the
boil and keep boiling until the syrup has reached a golden
brown colour. Take off the heat and stir in the walnuts,
salt and cayenne. Place the walnuts onto a non-stick baking
sheet using two warm wet spoons to prevent sticking.

Allow to cool completely.

HTH

sf

sf said:

KatieB said:

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; don’t 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!

On Mon, 21 Feb 2005 04:54:34 GMT, [email hidden]

(Curly Sue) said:

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

I still haven't bought one (I'm still using waxed paper),
but wonder why every time I do something like that. Do you
use it when baking cookies too?

sf

sf said:

On Mon, 21 Feb 2005 04:54:34 GMT, [email hidden]

(Curly Sue) said:

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

I still haven't bought one (I'm still using waxed paper),
but wonder why every time I do something like that. Do you
use it when baking cookies too?

sf

Yes, I also have a silicon liner. I use the teflon ones more (they
came in a package with several sizes and shapes), including lining
metal pans when I roast meat (for some reason I can't explain, I don't
line glass or pyrex). Mine are getting a bit banged up, mainly in
areas where I tried cutting right on the liner (I thought I was
careful). Also, they are curling at the edges. I put them right in
the dishwasher. I have a couple of round ones for cake pans, but I
don't make layer cakes enough to have tried them.

I haven't made a comparison between the teflon and silicone mats. The
teflon ones are more flexible so they can be used to line more types
of pans (eg. you can drape it over the edge whereas the silicone mats
will probably stay absolutely flat longer. The only place I see the
teflon ones now are at KitchenKapers whereas the silicone mats are all
over the place.

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

I looked through the 12 recipes and will undoubtedly try one or two.
Thanks for pointing the way. However, what I was really looking for
was a recipe that someone in the group had tried and liked.

On Mon, 21 Feb 2005 18:13:28 GMT, [email hidden]

(Curly Sue) said:

I haven't made a comparison between the teflon and silicone mats. The
teflon ones are more flexible so they can be used to line more types
of pans (eg. you can drape it over the edge whereas the silicone mats
will probably stay absolutely flat longer. The only place I see the
teflon ones now are at KitchenKapers whereas the silicone mats are all
over the place.

Are the teflon liners newer than silicon? I'm guessing
Silpat is silicon... so, what's a teflon brand name for me
to look for?

sf

KatieB said:

I looked through the 12 recipes and will undoubtedly try one or two.
Thanks for pointing the way. However, what I was really looking for
was a recipe that someone in the group had tried and liked.

Belive me, when you "candy" something - it's just sugar,
water and time. You don't NEED a recipe.

I was just trying to help.

sf

sf said:

On Mon, 21 Feb 2005 18:13:28 GMT, [email hidden]

(Curly Sue) said:

I haven't made a comparison between the teflon and silicone mats. The
teflon ones are more flexible so they can be used to line more types
of pans (eg. you can drape it over the edge whereas the silicone mats
will probably stay absolutely flat longer. The only place I see the
teflon ones now are at KitchenKapers whereas the silicone mats are all
over the place.

Are the teflon liners newer than silicon? I'm guessing
Silpat is silicon... so, what's a teflon brand name for me
to look for?

sf

The teflon liners are older than the Silpat/silcone ones and seem to
be getting harder to find. AFAIK, Dupont is the only company that
makes them.

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

"KatieB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I looked through the 12 recipes and will undoubtedly try one or two.
Thanks for pointing the way. However, what I was really looking for
was a recipe that someone in the group had tried and liked.

Here's a favorite of mine that I found on www.epicurious.com. The balsamic
vinegar gives a nice kick.

Nonstick vegetable oil spray
1/4 cup (packed) golden brown sugar
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 cup pecan halves

Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1
tablespoon vinegar in heavy medium skillet over medium heat until sugar
melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are
toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto
prepared foil. Using fork, separate nuts and cool completely (coating will
harden).