• Nichole Dandrea-Russert

Crunchy Candied Walnuts

Updated: Jun 24



I love to make these walnuts whenever I have a few minutes during the week (other than cooking, they literally take minutes to make!) so I have them on hand for a snack or as a salad topper. They're a game-changer for salads! They're also delicious topped on unsweetened plant-based yogurt, in smoothie bowls, on top of grilled veggies, or on top of marinated grilled portobello mushrooms.


Asparagus Salad with Butter Lettuce, Candied Walnuts and Blueberry Vinaigrette

Ingredients

  • 2 cups chopped walnuts

  • 2 tbsp maple syrup

  • 1 tsp cinnamon

  • 1 tsp vanilla extract

  • dash cayenne pepper (optional)

  • ¼ tsp salt



How to make

  1. Preheat oven to 250 degrees F.

  2. In a medium bowl, add the maple syrup, cinnamon, vanilla, cayenne (if using) and salt.

  3. Stir well.

  4. Mix in the walnuts until fully coated with the maple spice mixture.

  5. Lay the walnuts evenly on a parchment-lined baking sheet.

  6. Bake at 250 for 15 minutes, toss and bake another 15 minutes.

  7. Let cool for 15 minutes before enjoying (they'll get crispier as they cool).


Stuffed Portobello Mushroom with Candied Walnuts

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e: nichole@purelyplanted.com

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