Candied Nuts

Candied NutsThis is from the Alice Waters book, The Art of Simple Food. I used a mixture of pecans and walnuts (about 50% each). These cooked up very easily. They weren’t as “candied” as I expected and the spice added a nice touch. They were hard to photograph and they are a bit “ugly”. They don’t have that hard candy coating, but instead a lumpy brown sugar coating. I would make this again, but only for a casual party or when I wasn’t as concerned about presentation. This was the only dessert from the party to make it to work and it received many compliments, so perhaps it is only my perception that they aren’t “pretty”.

Candied Nuts from The Art of Simple Food

Serve these nuts as candy, use them to garnish a cake, or fold into homemade ice cream.
Preheat the oven to 325 F
In a medium bowl whisk until frothy:
1 egg white
3/4 cup brown sugar
1 tablespoon ground ginger
A pinch of ground cloves
A pinch of cayenne pepper
1/4 teaspoon salt
2 teaspoons vanilla extract
Stir until combined, then add:
3 1/2 cups (about 1 pound) pecan or walnut halves or whole almonds

Mix together until all the nuts are coated. Pour onto a lightly oiled baking sheet. Bake for 30 minutes. Turn the nuts from time to time with a large offset spatula until all the nuts are coated and dry. Let cool before serving. Store in an airtight container.

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