Sage-Candied Walnuts

By • January 5, 2012 • 12 Comments



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). cristinasciarra

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 cups 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.
Jump to Comments (12)

Comments (12) Questions (1)

Default-small
Default-small
Default-small

5 months 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.

Img_1884_tillie

9 months 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.

Cristina-014-web-final

9 months ago cristinasciarra

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

Default-small

over 1 year ago Alicia Van De Kop

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

Cristina-014-web-final

over 1 year ago cristinasciarra

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...

Profile

over 1 year ago mdm

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

Cristina-014-web-final

over 1 year ago cristinasciarra

I'm so glad you liked them!

Img_1364

over 1 year ago chez_mere

Any ideas for how almonds would be?

Cristina-014-web-final

over 1 year ago cristinasciarra

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!

Default-small

over 2 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.

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

These look gorgeous!

Cristina-014-web-final

over 2 years ago cristinasciarra

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