Spiced Candied Walnuts


Peanut or canola oil
4 cup walnut halves
1 cup confectioners' sugar, sifted
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
Pinch of salt, or more to taste
1/4 teaspoon freshly ground black pepper


Not only are these spicy treats mouthwatering, they're fun to make, too. A great minimally fussy finger food. Be warned ... they go fast.

In a large, heavy-bottomed skillet, heat about 1 inch of oil to 350 degrees F. Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of unmelted sugar remain on the nuts, they will not fry properly. Stir the nuts again before frying.

Using a large, slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds per batch; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly. In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and the pepper.

While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar.

They will keep at room temperature for at least 2 weeks. Yield: 4 cups

How to Serve it Up

Premium Plastic Bowl
All Occasion Napkins
Cup 9 oz.