Skip to main content

Candied Walnuts


Walnuts and sugar.  That's about it.  A simple recipe to make candied walnuts and these are quite a treat.  You can toss them into your salad or straight into your mouth.  I'd prefer the latter .... crunch, crunch!  But remember to act fast as once the walnuts are coated with the melted sugar, they tend to cool quickly and will stick together real fast.






Recipe for Candied Walnuts  (adapted from 'here')


    Ingredients

    • 240 gm walnut halves
    • 200 gm granulated sugar
    Method
    1. Heat up the walnut halves in a non-stick pan on medium heat.
    2. Add in the sugar, mix well and stir frequently to prevent the mixture from burning.
    3. Once the sugar starts to melt, keep stirring till the sugar is melted and nuts are coated. Keep stirring and turning so as to fully coat the nuts with the melted sugar.
    4. Immediately transfer the nuts to a sheet of parchment paper and quickly separate the nuts with 2 spatulas, otherwise the nuts will stick together.  (You must move quickly from the time the nuts are coated until they're separated out on the parchment paper).
    5. Keep them in an airtight container or cookie jar.
Labels:

Comments

  1. Angie's RecipesJuly 24, 2014 at 2:19 AM

    No way there's any left for the container! They are divine!

    ReplyDelete
  2. ann lowJuly 24, 2014 at 10:10 AM

    Cheah, WOW! What a beautiful shot! Love the pictures and the background. The candied walnuts make me drool :D

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 28, 2014 at 10:31 PM

      Thanks so much for the compliment and the encouragement, Ann!

      Delete
  3. TorviewtorontoJuly 24, 2014 at 11:11 PM

    fabulously done looks delicious

    ReplyDelete
  4. Veronica July 25, 2014 at 7:15 AM

    Great snack for munching in front of TV. And healthy too. Thanks for sharing.

    ReplyDelete
  5. MelJuly 25, 2014 at 11:51 AM

    I think if I make this, dont think I ever need a container to store this. Its too good and be gone in no time.

    ReplyDelete
  6. PHJuly 25, 2014 at 1:18 PM

    Cheah, these candied walnuts are wonderful! I can't wait to try it!

    ReplyDelete
  7. Medeja- CranberryJamJuly 25, 2014 at 3:16 PM

    Delicious! I have not tried candied walnuts before..

    ReplyDelete
  8. KimmyJuly 25, 2014 at 6:30 PM

    Hi Soke Hah, I only make roasted walnuts. Candied ones better but I have to avoid these cos' my GTT is borderline.

    ReplyDelete
  9. lenaJuly 27, 2014 at 1:29 AM

    oh dear, i think my hands wont stop reaching out for one after another of these candied walnuts :D

    ReplyDelete
  10. Baking DiaryJuly 27, 2014 at 10:20 PM

    Sounds addictive! I know I would not able to stop eating this!

    ReplyDelete
  11. kitchen flavoursJuly 29, 2014 at 11:57 PM

    Crunch..crunch....crunch....crunch....
    ...looks really addictive!

    ReplyDelete
  12. AnonymousAugust 2, 2014 at 7:19 PM

    looks delishiuos................ will try

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe