Cinnamon Walnuts Recipes

CINNAMON-SUGARED WALNUTS

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with aluminum foil.
• Spread the walnuts out on the prepared baking sheet and roast for 5 minutes. Let cool, then transfer to a bowl. Lightly coat the aluminum foil with canola oil.
• In a second bowl, combine the corn syrup, maple syrup, brown sugar, cinnamon and salt. Stir to combine, breaking up any lumps of cinnamon. Add the walnuts and toss to coat thoroughly. Pour the walnuts onto the oiled baking sheet.
• Bake, stirring occasionally, until the walnuts are golden brown, 12 to 15 minutes. Remove from the oven and let cool. Sprinkle over desserts, or serve with cheese or as a snack.

CRUSTED CINNAMON WALNUTS

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Prepare a jelly roll pan with cooking spray.
• Beat egg white and sugar together in a large bowl.
• Mix cinnamon, vanilla extract, and salt together in a small bowl; stir into the egg mixture. Fold walnuts into the mixture to coat; spread onto prepared jelly roll pan.
• Bake in preheated oven until the coating on the nuts is crusty, about 1 hour 15 minutes. Cool nuts 5 minutes before serving.

CINNAMON-WALNUT BUTTER

Steps:

• Combine the butter, walnuts, maple syrup, cinnamon, vanilla, and salt in a bowl and mix until well blended. Serve with pancakes.

NIKKI'S CINNAMON WALNUT BREAD

Steps:

• Place bread flour, 3/4 cup milk, 1/4 cup unsalted butter, 1/4 cup white sugar, 1 egg, 1 tablespoon cinnamon, yeast, and salt into the pan of your bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start. When the cycle is complete, remove the dough, punch down, cover, and let rest for 10 minutes.
• Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
• Stir walnuts, brown sugar, 3 tablespoons white sugar, and 1 tablespoon cinnamon together in a bowl. Add 4 teaspoons milk and 1 tablespoon butter; mix well.
• Turn dough out onto a lightly floured surface and roll into a 15x12-inch rectangle. Cut into three 15x4-inch strips. Spread 1/3 the walnut mixture down the center of each strip. Moisten and roll the long edges of each strip together over the filling, and pinch to seal each rope.
• Line up the 3 ropes 1 inch apart on an ungreased baking sheet. To ensure an even braid, start braiding in the middle. Bring the left rope under the center rope, pass the right rope under the new center rope, and repeat braiding to the end. Starting in the middle again, pass the outside ropes over the center rope, repeating to the end. Press rope ends together and tuck in on each side. Cover loaf with a damp cloth and let rise until doubled in volume, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat water and egg together in a small bowl. Stir 2 tablespoons white sugar and 2 teaspoons cinnamon together in a separate bowl. Brush loaf with egg mixture and sprinkle with cinnamon sugar.
• Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 20 to 25 minutes.

CINNAMON-WALNUT TOPPING FOR SOUR-CREAM COFFEE CAKE

Steps:

• In a small bowl, stir together 3/4 cup chopped walnuts, 3/4 cup sugar, and 2 teaspoons ground cinnamon.

CINNAMON NUTS

Steps:

• In a skillet, toast nuts slightly, tossing then so they won't burn.
• Remove from skillet.
• Melt butter in the same skillet.
• Stir in the nuts and the 1/2 cup sugar, stirring occasionally, until sugar melts (about 5-10 mins).
• In a large bowl, mix the spices and remaining 3 Tbsp sugar.
• Stir in the nuts.
• Spread on waxed paper; cool about 20 mins.
• Break them apart.
• Store in covered containers.

CINNAMON-WALNUT BAKLAVA

Steps:

• Preheat oven to 375 degrees. Brush a 13-by-9-inch baking dish with butter; set aside. In a medium saucepan, combine 3 cups sugar, lemon juice, and 1 1/2 cups water; bring to a boil. Reduce heat; simmer until sugar dissolves and mixture is syrupy, about 10 minutes. Set syrup aside.
• In a food processor, pulse walnuts with cinnamon and remaining 1/2 cup sugar until finely ground. Set walnut filling aside.
• Place stack of thawed phyllo sheets on a work surface. Using a sharp knife, trim stack into a 13-by-9-inch rectangle; discard trimmings. Place 1 sheet of trimmed phyllo in prepared baking dish (keep remaining sheets covered with a damp cloth or paper towel). Brush gently with butter; repeat with two more sheets of phyllo, laying each on top of the other. (You now have a 3-sheet stack of buttered phyllo.)
• Sprinkle phyllo stack in dish with 1/3 cup walnut filling. Repeat with 7 more buttered phyllo stacks, sprinkling each with walnut filling. Top with one more stack; brush generously with butter.
• Using a sharp knife, cut unbaked baklava into 24 squares. Bake until puffed and golden, 30 to 35 minutes. Transfer pan to a wire rack; pour syrup over baklava. Let stand at room temperature until syrup is absorbed, at least 3 hours.

CINNAMON-WALNUT STICKY BUNS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For topping, in a small saucepan, melt butter. Stir in brown sugar, honey and cinnamon. Divide mixture among 3 greased 9-in. round baking pans, spreading evenly. Sprinkle with walnuts., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x12-in. rectangle. Brush with 1 tablespoon melted butter to within 1/2 in. of edges; sprinkle with 1/4 cup sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough, butter and sugar mixture. Place 8 slices in each pan, cut side down. Cover with kitchen towels; let rise until doubled, about 30 minutes. Preheat oven to 350°., Bake 30-35 minutes or until golden brown. Immediately invert onto serving plates. Serve warm.

WALNUT CINNAMON ROLLS

Steps:

• Roll dough into a 20x6-in. rectangle. Brush with butter. Combine the brown sugar, walnuts and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side. Cut into 20 slices, 1 in. thick. Place in a greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes., Drizzle with cream. Bake at 350° for 25-30 minutes or until golden brown. Invert onto a serving platter. In a small bowl, combine the confectioners' sugar and milk; drizzle over rolls. Serve warm.

CINNAMON CANDIED WALNUTS

Steps:

• Preheat oven to 350 degrees F. Spread nuts in a single layer over a baking sheet and roast for about 8-10 minutes.
• Stir together sugar, cinnamon, salt and milk in a medium saucepan and cook over medium heat for about 8 minutes or until the mixture reaches the soft ball stage of 236°F Remove from heat and add vanilla.
• Add walnuts to sugar syrup and stir to coat well. Spoon nuts onto waxed paper lined sheet pan and separate with fork.
• Cool and store in an airtight container.