Cinnamon Ginger Candied Walnuts
Sweet yet lightly salted walnuts with cinnamon and ginger.
I don’t know why I haven’t candied walnuts before, but when I got my pears, I decided I needed to make a salad with them, and the salad I had in mind involved candied walnuts. No other kind of nut would do. I needed candied walnuts.
So I made them. Candied walnuts. They are marvelous in a salad or to add a little crunch to a creamy dessert. Or, just for snacking. Oh, and if you’re thinking forward to Christmas, they make marvelous gifts too.
- 1 egg white
- 1 teaspoon vanilla extract
- 4 cups raw walnuts
- 2 Tablespoons white sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 1 teapoon ground cinnamon
- 1 teaspoon ground ginger
- Preheat the oven to 250 degrees F. Spray a large jelly roll pan (or other rimmed baking pan) with cooking spray or line it with a silicone baking mat.
- In a medium mixing bowl, beat the egg white and vanilla with a mixer until they are frothy, but not stiff yet. Pour in the nuts, and stir until well coated.
- In a separate smaller bowl, mix the sugars, salt, and spices until well mixed. Stir the spiced sugar into the egg/nut mixture and toss to coat all the nuts evenly.
- Spread the nuts out onto a 10 x 15 inch jelly roll pan (or other large rimmed baking pan) and bake in a preheated oven for 1 hour and 15 minutes, stirring every 15 minutes.
- Remove from oven and set aside to cool. Store in an airtight container or tin. These sweet, salty nuts are great on salads and desserts, or just for snacking.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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