Candied Walnuts
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound shelled walnut halves
- 1cup sugar
- 6cups vegetable oil
Nutritional analysis per serving (32 servings)
488 calories; 51 grams fat; 4 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 14 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 2 grams protein; 0 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan bring 1 quart water to a boil over high heat. Add walnuts, and return to a boil. Drain in a colander and immediately return to pan. Add sugar, and mix constantly with a rubber spatula until sugar dissolves, about 2 minutes. Nuts will be shiny and coated in sugar.
- Step 2
Lay out about 2 feet of aluminum foil. In a wok or deep pot, heat oil to 375 degrees over medium-high heat. Carefully add walnuts, spreading them out in oil. Let them cook undisturbed for 2 minutes, then cook, stirring, 1 to 3 minutes more, until golden brown.
- Step 3
Turn off heat and quickly remove nuts with a slotted spoon, spreading them out on foil. Make sure nuts do not touch one another. When nuts have cooled, transfer them to drain on paper towels, then into an airtight container.
Private Notes
Comments
This recipe is excellent! I used to make candied walnuts this way but lost the recipe and couldn't remember it well. I tried another recipe I found on line that was quite disappointing. So I'm very glad to have this again. My only change to to salt the walnuts when you spread them out to cool. Thanks Julia Moskin and NYT Cooking!
Thanks for a great recipe! I wanted candied almonds so I made those. Instead of frying I baked in the oven at 350F for about 20 minutes in a convection oven If you do this make sure the almonds aren’t touching and check at 15 minutes. I’m so happy to have this recipe! Thanks much!
These were amazing! I added a sprinkle of togarashi seasoning to the sugar coating before frying. Used them in a salad of arugula, goat cheese, and blueberries with a lemon vinaigrette. Wow!!
Thanks for a great recipe! I wanted candied almonds so I made those. Instead of frying I baked in the oven at 350F for about 20 minutes in a convection oven If you do this make sure the almonds aren’t touching and check at 15 minutes. I’m so happy to have this recipe! Thanks much!
@Joan great note! I was looking for a way to bake them and tried your method here, great for those who don’t want to fry!
I made this recipe without careful measuring of ingredients and with no thermometer for the oil. I heated the oil (peanut) in a medium sized sauce pan and used metal tongs to submerge/extract the walnuts from the heated oil. It was difficult to keep the frying time consistent with my metal tong/medium pot method. The walnuts that cooked to long turned dark brown and were less tasty, but still edible. Make sure you don’t over fry!
I must really have done something wrong. The steps up to frying were fine. The walnuts turned black in the oil. Tasted horrible.
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