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.