CRUNCHY VANILLA WALNUTS
A source of omega-3s and B vitamins, these walnuts are so delicious. -Gabriele Osborn, Rancho Santa Fe, California
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 4-1/3 cups.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first seven ingredients; set aside. , In a large bowl, combine the walnuts, oil and vanilla. Add sugar mixture; toss to coat., Transfer to a 15x10x1-in. foil-lined baking pan coated with cooking spray. Bake at 300° for 30 minutes, stirring occasionally. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 243 calories, Fat 22g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 46mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
CRUNCHY MAPLE MESQUITE WALNUTS
On family travels, hikes, or days when you're on the go, recipes like this always make for happy and satiated people, especially kids. This delicious snack is one of the best garnishes for any kind of salad or roasted vegetables.
Provided by Alejandro Junger
Yield 1 pound
Number Of Ingredients 8
Steps:
- Preheat the oven to 350˚F.
- Place the walnuts into a large bowl then toss with the mesquite meal, vanilla bean powder or extract, cinnamon, allspice, clove, salt, and coconut nectar, until they are evenly coated.
- Spread the nuts in a parchment-lined baking dish and slowly roast the walnuts for about 30 minutes. Keep checking on them every 10 minutes so they do not burn. The walnuts are ready when they are golden brown and crisp. Remove them from the oven and allow them to cool to room temperature.
- Store them in an airtight container for up to one month.
SUGAR GLAZED WALNUTS
These walnuts are wonderful when put on a green salad. That is if you don't let your family taste them...they might not make it to the salad. Wonderful!
Provided by Sharon Sisson
Categories Appetizers and Snacks Nuts and Seeds
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Lightly grease a baking sheet. In a 1 quart glass measure, combine walnut halves, sugar, and water. Cook in microwave oven on high setting for 8 to 8 1/2 minutes, or until sugar has caramelized. Stir several times during cooking. Pour out onto prepared baking sheet, and separate into pieces. Let cool completely. store in an airtight container.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 22.9 g, Fat 19.6 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 0.6 mg, Sugar 19.5 g
VANILLA WALNUTS
Maybe Mirjam doesn't know it, but she got me hooked on spiced nuts! :) This one is from 'Simply Classic-The Junior League of Seattle'.
Provided by GinnyP
Categories Lunch/Snacks
Time 45m
Yield 1 lb of nuts
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Bring a large pan of water to a boil.
- Blanch walnuts 1 minute.
- Drain well.
- Transfer to a bowl.
- Blend corn oil with vanilla extract.
- Pour over hot nuts.
- Sprinkle in sugar and toss to mix well.
- Let stand 10 minutes.
- Arrange nuts on rimmed baking tray.
- Bake 30 to 35 minutes until nuts are light brown and crispy.
- Stir nuts a few times during baking.
- Combine remaining ingredients in a small bowl.
- When nuts are done baking, transfer to a large bowl while still hot.
- Toss with seasoning mixture.
- Return to baking sheet and spread in a single layer to cool.
- Serve at room temperature.
CRUSTED CINNAMON WALNUTS
Walnuts baked until crusted with cinnamon glaze. Cool and serve as a snack or in salads. Soak pan or wash immediately for easily clean-up.
Provided by LUCASLKPT
Categories Appetizers and Snacks Nuts and Seeds
Time 1h30m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 16.2 g, Fat 16.3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 76.7 mg, Sugar 13.3 g
CRUNCHY VANILLA HAZELNUTS
You'll go nuts for these candied hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 6 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees, with racks in upper and lower thirds. Spread hazelnuts on two rimmed baking sheets. Toast in oven, stirring halfway through, until fragrant and skins begin to crack, about 20 minutes. Remove from oven; leave oven on. While nuts are still hot, place in a kitchen towel; rub to remove skins. Let cool.
- Scrape vanilla seeds into a small bowl. Stir in sugar; set aside. In the bowl of an electric mixer, whisk egg whites and salt until frothy. Pour in sugar mixture; whisk until thick and foamy. Whisk in liqueur; fold in nuts. Spread mixture on two baking sheets lined with Silpat baking mats.
- Bake, stirring every 10 minutes, until nuts are golden, about 50 minutes. Let cool 10 minutes, then transfer to another baking sheet; let cool 6 hours or overnight.
CRISPY SUGARED WALNUTS
Make and share this Crispy Sugared Walnuts recipe from Food.com.
Provided by CCLady
Categories Lunch/Snacks
Time 30m
Yield 1 pound
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375º.
- Place nuts in a pan and place in oven for 5 minutes; stir once.
- Butter the sides of a 2-quart saucepan.
- In the saucepan, combine sugar, cinnamon and salt.
- Heat and stir until the sugar is dissolved.
- Bring to a boil.
- Cook without stirring until mixture reaches 236º (soft ball stage).
- Remove from heat and beat by hand for one minute, or until the mixture just starts looking creamy.
- Add the vanilla and nuts.
- Stir until the nuts are coated and mixture is creamy.
- Turn onto buttered platter.
- Immediately use two spoons or forks to separate.
- Serve at room temperature.
Nutrition Facts : Calories 2711, Fat 190.8, SaturatedFat 17.9, Sodium 1172.1, Carbohydrate 242.7, Fiber 20.8, Sugar 208.3, Protein 44.6
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