Sage-Candied Walnuts

By • January 5, 2012 20 Comments

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Author Notes: I have never been a particular fan of nuts. Cashews were all right in my book, but pecans? Walnuts? I didn't want them muddying up my breads and cookies. Everything changed after I tried The Nut Box's candied pecans. Glorious! I think the word "addiction" is appropriate, and now I find myself giving all nuts a second look. All I know about the pecans are the ingredients: butter, sugar and salt. This is my take on them, using sage and walnuts. (I got the egg white tip from Smitten Kitchen). Cristina Sciarra

Food52 Review: This is the kind of adult walnut confection that should be served at your favorite cocktail bar. Don't be afraid to up the sage by half or reduce the sugar a little depending on your taste. Either way, you'll be munching on these til kingdom come. Highly addictive.favabean

Makes a baking-sheet full

  • 2 tablespoons salted butter
  • 1.5 tablespoons sage, finely chopped
  • 5 cups walnuts
  • 1 egg white, beaten until a little stiff
  • 1 tablespoon maple syrup
  • 1/4 cup light brown sugar
  • 3/4 cup white sugar
  • a generous sprinkling of sea salt
  1. In a medium pan, heat the butter over medium heat. Add the finely chopped sage, and cook for a few minutes, until fragrant.
  2. In a large bowl, beat the egg white. Add the walnuts, and toss. Add the maple syrup and the butter, and incorporate. Add the sugars, and toss until the walnuts are evenly coated.
  3. Preheat the oven to 300F. Spread the walnuts evenly on a parchment-paper lined baking sheet. Sprinkle with sea salt. Cook the walnuts for 30 minutes, breaking them up about every 10 minutes. Remove from the oven and allow to cool.

More Great Recipes: Desserts|Hors d'oeuvres|Snacks|Eggs|Candy

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Comments (20) Questions (1)

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about 1 month ago cosmiccook

I take it the egg white should be beaten only a little; before soft peaks?

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7 months ago calangus

Can this be made with dried sage? i almost always have dried sage in my cabinet.

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7 months ago chez_mere

That should work fine if you reduce the amount to about 1/2 a Tablespoon and add it to the mix by rubbing it into the sugars with you fingertips instead of frying it in the butter

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9 months ago pen_drifter

These are so fantastic. I'm using them as Winter solstice gifts this year.

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10 months ago Katie

How long will these stay fresh once made?

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9 months ago Cristina Sciarra

Hi Katie, I haven't tested that, but I imagine at least 1 week.

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10 months ago Bevi

Yum! Am making these for gifts for sure!

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10 months ago Cristina Sciarra

Thanks, Bevi! I hope you will!

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over 1 year ago Karen

Yummy!
I need my toddler to eat more walnuts, these are a. hit!!!
I am going to try ground mustard instead of the ginger.

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almost 2 years ago vrunka

Oh, man, these are great. And easy, too. I saw the recipe highlighted on Food52 less than an hour ago and now I'm sitting in the kitchen trying not to eat them all.

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almost 2 years ago Cristina Sciarra

Ha, excellent! I haven't made these in a while, but I think I will pull them out for the holidays.

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over 2 years ago Alicia Van De Kop

Could I do this with Pecans? Walnut allergy... :(

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over 2 years ago Cristina Sciarra

Hi Alicia, I'm not sure how sage and pecans will taste together, but no harm in trying! Also, for pecans, I'm crazy about this recipe: http://www.nytimes.com...

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over 2 years ago mdm

So delicious! Made a ton over the holidays, thank you!

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over 2 years ago Cristina Sciarra

I'm so glad you liked them!

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almost 3 years ago chez_mere

Any ideas for how almonds would be?

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almost 3 years ago Cristina Sciarra

Hm. I might not use sage for almonds. I might try brown sugar, cinnamon, or even cayenne. I think I've seen honey and rosemary. Let me know how it turns out!

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over 3 years ago CharlotteR

I made these this weekend and they were very well received. Next time I will double the sage and reduce the white sugar to around 1/2 cup. Thanks for the good and easy recipe - the sage and walnuts are a tasty combination.

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

These look gorgeous!

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over 3 years ago Cristina Sciarra

Thanks! I am trying very hard not to eat them all! :)