Recipe: Spiced Pecans and Caramelized Walnuts

These candied nuts were used to garnish many of the specialty pre-made salads (like the Strawberry Fields salad) featured on the seasonal menus at Souplantation and Sweet Tomatoes.

The following is an official Souplantation-provided recipe originally printed by the San Diego Union-Tribune in 2009.

Spiced Pecans

Makes about 1 pound

Ingredients

  • 1 stick (12 cup) butter or margarine
  • 1/4 cup plus 3 tablespoons granulated sugar
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1/3 teaspoon ground cayenne pepper
  • 1 pound pecans, chopped into 14-inch pieces

Instructions

  • Melt butter or margarine in a pan. Add sugar, cumin, salt and cayenne. Heat on medium heat until mixture is bubbling and the sugar dissolves.
  • Immediately add pecans and stir to coat thoroughly.
  • Spread sugar-coated pecans on baking sheet and bake in a preheated 325-degree oven for about 8 minutes, until brown and toasted. Stir once during baking.
  • Allow nuts to cool completely before storing or using.

Caramelized Walnuts

Makes about 1 pound

Ingredients

  • 3 cups water
  • 1 pound walnut pieces, chopped into 14-inch pieces
  • 1/2 cup plus 3 tablespoons granulated sugar

Instructions

  • Boil water. Add walnuts and cook for 40 seconds.
  • Drain the walnuts.
  • Combine walnuts and sugar in a bowl. Stir to coat.
  • Place sugar-covered walnuts on a sheet pan and bake in a preheated 325-degree oven for 8 to 10 minutes, or until golden brown. Stir during baking.
  • Allow to cool before using.

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