My sister Kristy is not known to be a salad lover, nor for that matter, a vegetable lover. But she does make wonderful salads that often include her candied walnuts.

Kristy’s Candied-Nut Salad Garnish
Nonstick vegetable oil spray
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Big pinch cayenne pepper
  • 2 tablespoons light corn syrup
  • 1 cup walnuts

    Preheat oven to 325°F. Line baking sheet with aluminum foil and spray with nonstick spray (or use a silpat sheet and do not use the nonstick spray).

    In a medium size bowl, combine the sugar, salt, black pepper and cayenne pepper. Add the corn syrup, stirring to combine. Add the walnuts, tossing to coat. Spread the walnuts on the prepared baking sheet and drizzle any remaining corn syrup mixture from the bowl over the walnuts. Bake for 15 minutes until the walnuts are golden and the sugar mixture is bubbling, flipping the walnuts over midway. Cool completely on a baking sheet. Can be made 3 days ahead. Store in airtight container. Experiment with spices. You could also use 1/4 teaspoon salt, 1/8 teaspoon cinnamon and/or ginger, a smaller pinch of cayenne and just 1/8 teaspoon black pepper. Make more than you think you’ll need since you, and any kitchen stalkers, will taste more than you intend. If you don’t have any walnuts, you could use pecans.

  • Recipe Seeds: Batavian Lettuce, Butterhead Lettuce, Iceberg Lettuce, Lettuce, Looseleaf Lettuce, Oakleaf Lettuce, Radicchio, Romaine Lettuce, Salad Blends, Salad Greens, Specialty Lettuce

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