sweetly spiced nuts, wonderful tossed on top of a Spinach Salad, or
for a more decadent treat, these nuts are the perfect topper for a
hot fudge sundae. Because they are as pretty as they are tasty, small
bowls filled with Cinnamon Walnuts make great snacks for a party.
2 cups walnut halves
3/4 cup sugar
1 teaspoon dry
minced orange peel rehydrated in 1 tablespoon water
1/3 cup water
Cover the dry
minced orange peel in 1 tablespoon water. Let stand for at least 10
minutes to fully re-hydrate. Combine the orange peel, sugar, Ceylon
cinnamon and water in a deep sauce pan. Bring to a boil over medium
high heat, stirring regularly. Add the walnuts and reduce heat to
medium low, so the liquid is simmering. Stir constantly while the
water evaporates. At first, the glaze will be shiny. As the water
boils off, the sugar will form brown crusty crystals on the walnuts.
When the nuts are completely coated and all the liquid has
evaporated, remove from the heat. Make sure to stir constantly to
prevent the walnuts from burning. Spread the nuts an a cookie sheet
to cool and crisp. Store in an airtight container for up to two weeks.
Yield: 2 cups walnuts.
Prep. time: 5
minutes. Cooking time: 15 minutes.