Skip to main content

Candied Walnuts


Walnuts and sugar.  That's about it.  A simple recipe to make candied walnuts and these are quite a treat.  You can toss them into your salad or straight into your mouth.  I'd prefer the latter .... crunch, crunch!  But remember to act fast as once the walnuts are coated with the melted sugar, they tend to cool quickly and will stick together real fast.






Recipe for Candied Walnuts  (adapted from 'here')


    Ingredients

    • 240 gm walnut halves
    • 200 gm granulated sugar
    Method
    1. Heat up the walnut halves in a non-stick pan on medium heat.
    2. Add in the sugar, mix well and stir frequently to prevent the mixture from burning.
    3. Once the sugar starts to melt, keep stirring till the sugar is melted and nuts are coated. Keep stirring and turning so as to fully coat the nuts with the melted sugar.
    4. Immediately transfer the nuts to a sheet of parchment paper and quickly separate the nuts with 2 spatulas, otherwise the nuts will stick together.  (You must move quickly from the time the nuts are coated until they're separated out on the parchment paper).
    5. Keep them in an airtight container or cookie jar.
Labels:

Comments

  1. Angie's RecipesJuly 24, 2014 at 2:19 AM

    No way there's any left for the container! They are divine!

    ReplyDelete
  2. ann lowJuly 24, 2014 at 10:10 AM

    Cheah, WOW! What a beautiful shot! Love the pictures and the background. The candied walnuts make me drool :D

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 28, 2014 at 10:31 PM

      Thanks so much for the compliment and the encouragement, Ann!

      Delete
  3. TorviewtorontoJuly 24, 2014 at 11:11 PM

    fabulously done looks delicious

    ReplyDelete
  4. Veronica July 25, 2014 at 7:15 AM

    Great snack for munching in front of TV. And healthy too. Thanks for sharing.

    ReplyDelete
  5. MelJuly 25, 2014 at 11:51 AM

    I think if I make this, dont think I ever need a container to store this. Its too good and be gone in no time.

    ReplyDelete
  6. PHJuly 25, 2014 at 1:18 PM

    Cheah, these candied walnuts are wonderful! I can't wait to try it!

    ReplyDelete
  7. Medeja- CranberryJamJuly 25, 2014 at 3:16 PM

    Delicious! I have not tried candied walnuts before..

    ReplyDelete
  8. KimmyJuly 25, 2014 at 6:30 PM

    Hi Soke Hah, I only make roasted walnuts. Candied ones better but I have to avoid these cos' my GTT is borderline.

    ReplyDelete
  9. lenaJuly 27, 2014 at 1:29 AM

    oh dear, i think my hands wont stop reaching out for one after another of these candied walnuts :D

    ReplyDelete
  10. QembarDelitesJuly 27, 2014 at 10:20 PM

    Sounds addictive! I know I would not able to stop eating this!

    ReplyDelete
  11. kitchen flavoursJuly 29, 2014 at 11:57 PM

    Crunch..crunch....crunch....crunch....
    ...looks really addictive!

    ReplyDelete
  12. AnonymousAugust 2, 2014 at 7:19 PM

    looks delishiuos................ will try

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe