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. Baking DiaryJuly 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

Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut )  Puree 40 ml milk          ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...
31 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

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