Cinnamon-Scented Caramelized Walnuts

Cinnamon-Scented Caramelized Walnuts

I created this delicious dessert using a simple caramel recipe. Once you start eating these, you can't stop.

Ingredients: 200 g of walnuts worth

200 g
A. Granulated sugar
70 g
A. Water
30 ml
1 tablespoon
1 tablespoon
B. Granulated sugar
1 tablespoon
Flavored powder of your choice (cinnamon, caramel powder, etc.)
to taste


1. Break up the walnuts, scatter them on a parchment paper lined baking sheet. Roast for 15 minutes at 170°C.
2. Put the A. ingredients in a frying pan and heat on medium.
3. Don't mix the contents of the frying pan until you add the walnuts or the sugar will crystalllize. If you are worried, shake the pan around occasionally.
4. At the beginning, small bubbles will pop on the surface vigorously.
5. The bubbles will gradually become bigger, and turn into foam. The photo shows the sugar syrup just before it turns light brown.
6. Once the syrup turns light brown with big bubbles, add the roasted walnuts. Mix to coat all the nuts, and turn off the heat.
7. Toss the nuts with a wooden spatula. The sugar will become crystallized and the surface of the nuts will become coated in white dust as shown.
8. When it reaches the stage in Step 7, turn the heat on again (low-medium) and keep mixing. The white crystals will gradually melt and settle again.
9. Do not turn the heat up to high. Keep mixing to prevent it from becoming partially burned, and caramelize the syrup coating patiently.
10. The crystallized sugar in the frying pan will disappear too, and the nuts will become dry and separate. If the frying pan starts to smoke slightly, it's almost done.
11. Keep stirring the nuts around the pan until they are slightly darker than when you added them to the pan in Step 6. Turn off the heat.
12. Add the butter and honey to the pan and mix well to coat all the nuts. These two ingredients make the nuts glossy as if they were lacquered.
13. Spread out the nuts on a lightly oiled or parchment paper lined baking sheet. Up to this point, this a variation on basic caramelized almonds.
14. Now, add some touches. Sprinkle the nuts with the B. granulated sugar and cinnamon powder, leave the nuts to cool, and they're done.
15. If you don't like cinnamon, just sprinkle with granulated sugar. Try sprinkling on different spices or flavorings for a change.
16. These nuts are really crunchy and fragrant. I think people who don't like these just don't like nuts. They're really so delicious, and I love them so much.
17. If you pack them with silica gel, the crunchy texture will last for a while. These nuts are really popular as gifts.
18. Once you start munching on these with coffee or tea, you won't be able to stop, these are dangerous.
19. If you bake the nuts mixed into pound cake or other baked goods, the results are luxuriously delicious. You can use them in bread too.
20. I uploaded a 3rd version of a hard crust bread "Caramelized Walnut Rustique With Natural Bread Starter". I recommend it.
21. I've used a lot of these nuts in Recipe ID: 1004943 "The Ultimate Walnut Caramel Poundcake". It's great for walnut lovers.
22. I also recommend Recipe ID: 1372843 "The Ultimate Walnut Caramel Cookies" too; I added lots of the nuts in these also.

Story Behind this Recipe

I referred to a recipe for 'Basic caramelized almonds' in a cookbook, and used my favorite walnuts instead of almonds to make my own variation. The result are these attractive sugary nibbles.