Ingredients
12 cup packed dark brown sugar
1 12 cups walnut pieces
3 tablespoons butter
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Walnut halves — baking, Georgian satsivi, muhammara, salads
Black walnut bitters — autumn cocktails, brown spirits, old fashioned
Precision slicing for carpaccio, chips, uniform cuts
Professional Japanese mandoline — razor-thin slices, julienne blades
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Walnut halves — baking, Georgian satsivi, muhammara, salads
Black walnut bitters — autumn cocktails, brown spirits, old fashioned
Precision slicing for carpaccio, chips, uniform cuts
Professional Japanese mandoline — razor-thin slices, julienne blades
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Spread 1/4 cup of the brown sugar on a baking pan and set aside. Heat a large skillet (do not use nonstick) over medium heat. Add the walnuts and toast, stirring with a wooden spoon, until they are fragrant and just beginning to brown, 5-6 minutes. Remove the toasted nuts to a clean plate and set aside. Wipe out the pan. Melt the butter with the remaining 1/4 cup sugar in the same skillet over medium heat, stirring until the sugar dissolves. Add the walnuts and cook, stirring constantly, until the walnuts are golden brown, 2-3 minutes. Be careful not to burn them. Remove candied walnuts with a slotted spoon and roll them in the brown sugar on the baking sheet, covering them completely on all sides. Allow them to cool. Store them in an airtight container for up to 5 days.