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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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SPICED CANDIED WALNUTS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Jenkens Estate in Carrollton, Texas in 1992. Ingredients:
4 cups walnut halves |
1 cup confectioners' sugar sifted |
1/2 teaspoon cayenne pepper |
1/2 teaspoon ground cinnamon |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. In large heavy bottomed skillet heat 1 oil to 350.
2. Bring a large pot of water to a boil.
3. Add walnuts and blanch for 30 seconds.
4. Drain and transfer nuts to a medium bowl.
5. While nuts are still hot and slightly wet add confectioners' sugar and toss to coat.
6. Stir and toss until all sugar has melted into the nuts.
7. Stir nuts again before frying.
8. Using a large slotted spoon transfer a few nuts to the hot oil allowing foam to subside.
9. Add another spoonful.
10. Fry in small batches until nuts are medium brown about 45 seconds.
11. Scatter on an unlined baking sheet to cool slightly.
12. In small bowl stir together cayenne, cinnamon, salt and pepper.
13. While nuts are still warm transfer to a bowl and sprinkle evenly with half the spice mix. Toss well to distribute spices then when cool pack in an airtight jar.
14. They will keep at room temperature for at least 2 weeks.
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