sugared walnuts, and other candied nuts

[24 Jan 2007 | By | 12 Comments]

357487879 c9525d45ac sugared walnuts, and other candied nuts

Does it get any better? Martha’s January 2007 magazine put my salivary glands in motion with this dessert in her pull-out meal section. I love the idea of serving it with Port at the end of the meal… except even more I wanted to try to make the Banana Tarte Tatin in that same magazine (yum by the way, and not too banana-ey). So, this lovely trio became an appetizer instead. Friends came over, and I served this starter with candied walnuts (I made extra so I could pop them into a salad later in the week), Gorgonzola Dolcetta (huh? It is a sweeter, milder version of Gorgonzola) and pears. I actually served it with red pears, which are firm and delicious. Most pears will do.

5414055174 6d868bdaed sugared walnuts, and other candied nuts

I am increasingly a fan of candied and/or spiced nuts. Often our guests enjoy warmed, spicy, rosemary cashews or gingered sugared pecans to beckon some pre-dinner nibbles. These walnuts are a welcome addition to my nutty repertoire. But beyond pre-meal or post-meal munching, one of my favorite uses for newfangled nuts is their status as a snack in my children’s lunches.

By the way, I am not the only nutty one out there: Elise from Simply Recipes made Caramel Walnuts, Bea at La Tartine Gourmand created gorgeous Flourless Walnut Minicakes, a Spicy Port Pecan Shoofly Tart comes from Kirsten’s Home Cooking Adventures, Peabody whips out a Nutty Tart—and I love the idea of Carrot Almond Soup or this recipe from RD for Spiced Nut Mix. And finally, both Almond Gazpacho and Pistachio Ice Cream can be found over at Stone Soup. Why not go nutty!?!

357487876 bbc3f80ced sugared walnuts, and other candied nuts

Candied Walnuts, Gorgonzola & Pears
1 1/2 tsp sugar
1/4 tsp kosher salt
1 T butter
1 T pure maple syrup
1 cup coarsely chopped walnuts
1-2 pears, preferably red, cut into thin wedges
4-8 oz of Gorgonzola

Preheat oven to 375. Stir sugar and salt in small bowl. Boil butter and syrup in large sautee pan, remove from heat. Add nuts, toss to coat. Transfer nuts to baking sheet and bake 7 minutes. Let cool. Serve with sliced pears and Gorgonzola.

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12 Comments »

  • Garrett said (24 January 2007 at 4:21 pm):

    OMFG yum! I totally want to eat whats in that picture.

  • Jennifer said (24 January 2007 at 5:03 pm):

    Oh YUM!!! I love roasted and sweetened/candied nuts!

  • Kristen said (24 January 2007 at 8:47 pm):

    That picture made my mouth water the second I saw it. Yum!

  • Rachel said (24 January 2007 at 9:26 pm):

    I have always wanted to try gorgonzola and pears! I bet the combo is amazing. Especially with the crunch of the nuts.

    I have never “made” nuts or flavored them or whatever it’s called. I am seeing so many people have blog posting about it. I may have to give it a try. And if it fails, I have two dogs and 1 parrot who I know would eat them :)

  • peabody said (25 January 2007 at 1:34 am):

    One of my favorite flavor combos…pear, blue cheese and walnuts…looks yummy.

  • Jeff said (25 January 2007 at 9:24 am):

    Candied walnuts…*drool*

  • sher said (25 January 2007 at 10:38 am):

    Fabulous picture–and fabulous combination of tastes. I’m nutty about nuts too. I can’t help myself around a candied nut, it’s like heroin to me!

  • janelle said (25 January 2007 at 5:48 pm):

    Garrett: ditto!

    Jennifer: me too!

    Kristen: blog surfing while hungry is a risk:)

    Rachel: a must try. We just used the thin pear slices as our ‘crackers’ and went from there!

    Peabody: One of my faves too!

    Jeff: nice visual.

    Sher: I know, I can only make them when friends are coming over. Just to make sure I don’t eat them all myself!

  • Sarah said (26 January 2007 at 8:11 am):

    I love, love, love this combination! And I think the glazing of the nuts puts it over the top (in a good way).

  • Barbara said (18 April 2007 at 11:39 pm):

    Interesting theme have mentioned. With pleasure I shall support.
    And in general, good blog

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