Do you ever end up down the rabbit hole when making a recipe? What I mean is, you are gathering ingredients to make a recipe, check cupboards and realize you don’t have one or two of the essential foods/spices? Ones you really can’t leave out or substitute. This happens to me somewhat often even though I consider my pantry fully stocked.
For instance, I wanted a meat rub and was fresh out, so I decided to make my own and ended up liking it much better and saving money as a bonus. Sweet and Savory Rib Rub and Herb and Spice Rub can be found on the website at RUB A DUB DUB.
For pumpkin pie spice I looked to Betty Crocker’s recipe that I used for a carrot recipe FINGER LICKIN’ GOOD CARROTS.
And for recipes on how to make Poultry Seasoning and Italian Seasoning, check out this post: SPICE IT UP WITH A LITTLE SEASONING.
Seems like I’ve gone down that rabbit hole again…. Well, let me get back on track. The recipe today is candied walnuts which I needed for a sweet potato appetizer. I don’t keep candied walnuts on hand so I had to make some. It’s an easy recipe, made in five minutes, so no matter what dish you are making (or eating these on their own), these candied walnuts won’t add much time to your prep.
There are just three ingredients in this recipe: walnuts, sugar, and butter. Place them in a non-stick skillet and warm up on medium to medium-high heat. Stir constantly for 3-5 minutes or until sugar dissolves. Be careful not to burn the nuts.
Once the sugar has caramelized, drop walnuts onto parchment paper and spread out with spoons or spatulas to prevent nuts from clumping together.
Cool for about 20-30 minutes. Ready to eat or store in an airtight container.
The recipe makes 1 1/4 cups, however, I’ve never yielded that much because I taste test them and one nut leads to another and 1/4 cup tastes later… So the reason I use 1 1/4 cups walnuts is so that I can yield 1 cup after sampling. 🙂
Candied walnuts go well sprinkled on salads, as appetizers, on ice cream, a quick snack… the uses are many!
- 1 1/4 cups walnuts
- 1/3 cup sugar
- 1 1/2 tablespoons butter
- Place all ingredients in a non-stick skillet warmed to medium heat.
- Stir continuously for 3-5 minutes, or until sugar has caramelized.
- Quickly remove from heat and spread nuts on parchment paper. Spread apart with spoons or spatulas to keep from clumping together.
- Cool for 20-30 minutes. Ready to eat!