A big pinch of black pepper adds just the right amount of kick to sweet, crunchy candied walnuts in this addictive snack recipe.
"These will keep about two weeks in an airtight container," says Rach. They also make a great DIY gift.
Wanna put them to use in a recipe? Try them in Rach's fancy twist on Chinese take-out: Beef With Candied Walnuts and Garlic.
- 1 ½ cups walnuts
- ½ cup white sugar
- Coarse salt or flaky sea salt & coarse ground black pepper
Toast nuts in 375˚F preheated oven on parchment- or silicone-lined baking sheet for 5-7 minutes. Meanwhile, melt sugar over moderate heat to caramel in color. Drizzle the melted caramel sugar over nuts with a fork to coat and separate, then season with coarse or flaky salt and black pepper to taste. Cool.