Ingredients
Makes 1 1/2 cups
Step 1
Preheat oven to 325°F. Line heavy rimmed baking sheet with foil. Spray foil with nonstick spray. Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet.
Step 2
Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart. (Can be made 2 days ahead. Store airtight at room temperature.)
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Reviews (32)
Back to TopI have made these caramelised walnuts several times and they are delicious. The recipe is so easy to follow and the results are always super. So tasty and nice.
Joan Whyte
Bury, Lancashire, UK
6/14/2022
Great recipe - Way easier than I expected. Started with whole walnuts this time but decided the already shelled ones are worth the extra cost if I have the money. Love the way the vinegar works with this!
Sue R.
Austin, TX
12/23/2021
These are delicious. Used honey as we ran out of sugar. Will be putting these on an arugula, gorgonzola pizza. YUM.
Anonymous
Brooklyn, NY
4/16/2020
Delicious and easy. Made for the arugula salad which was also very good. In the oven, they got foamy and never hardened, but did after I took them out and they cooled.
adriennewright
Arlington VA
12/26/2015
Very good recipe. A little difficult to tell it was done. I used 1/3 cup agave instead of the sugar. I ended up baking 18 min. Next time I will bake it only 15 min. ( my oven is a little slow). I checked and stirred them every 3 min. Also was unsure if I should put the coated walnuts and the sauce on the lined baking sheet or just the coated walnuts. I poured it all on the pan. I don't like to waste agave. Went great with the Arugula salad recipe that recommended this recipe.
gramaJ
Friendship, WI
4/24/2015
Great recipe. I always keep some around for salad. Perfect with cayenne pepper and sprinkled with Maldon salt
shereallycooks
10/8/2014
我做了很多次,希望提供一个计谋ple of tips. Better balsamic vinegar gives a better result. Try varieties of balsamic vinegar too! I made one batch with Balsamic Pear Vinegar that was fantastic. Also: don't trust the clock to tell you when the nuts should come out of the over. LOOK at them, and toss them in the pan to make sure they cook evenly. My favorite time and way to serve these nuts is to bring them out in that last hour or so of a dinner party, when dessert is already a distant memory, and after dinner drinks are in hand. My friends have gone wild for them! :)
msalex
Ajijic, Jalisco, Mexico
4/10/2014
This is a great recipe! Have made a couple times now and enjoy adding them to a bed of baby greens with pear and gorgonzola or blue cheese. The dressing I use is olive oil and pear infused white balsamic vinager.
fiberjean
Big Rapids, MI
12/24/2011
I think this is the BEST recipe on Epi! I love caramelized walnuts on my salads, they add such a flare and fanciness. They could be quite pricey, however. I was skeptical at how easy this recipe was. And was not sure about the balsamic vinegar. Boy was I wrong. After about 5 minutes (that's all it took) the house was filled with a wonderful aroma of chocolate, thats right it smelled like chocolate! The nuts came out perfect! Very crunchy and delicious. Served them sprinkled in on arugula, green apple and Gorgonzola salad with a simple balsamic vinaigrette and got rave reviews. I am not sure how long they would last however. So far made twice and only lasted two days due to my consistent snacking. Highly recommended!!!
gr8irina
Philadelphia
9/29/2011
This recipe was extremely easy to make, and the results were good. The nuts would be a nice complement in any salad as it has a tartness; they were a bit sour for snacking alone.
sourlemon
Vancouver
10/30/2010
one more thing: I too used a high quality balsamic vinegar and believe this significantly contributes to the flavours. I followed the directions exactly for preparing and required about 10 minutes baking time in the oven.
Anonymous
toronto, ontario, canada
8/4/2010
I would actually give the recipe 3.5 stars - would cut back ever so slightly on teh balsamic (maybe 1.5 tbs balsamic) as I thought there was just a tad too much acidity in the final product; otherwise delicious. I prepared these for the arugula/manchego/date/apple salad and it complemented the flavours quite well. Could definitely snack on as is though!
Anonymous
toronto, ontario, canada
8/4/2010
go ahead and make 3 or 4 times the amount you are planning to. you will eat handfuls of these without realizing you've done so.
juke315
SF Bay Area
9/24/2009
ABSOLUTELY FANTASTIC!!!! I made these with a good quality Balsamic (and I think that the quality of the vinegar is really relevant to how scrumptious the result is). My impression, however, is that this is a very basic recipe that can be adapted to use different vinegars, and different nuts. That's something I'll try in the future... but if you just make these according the recipe as written, you won't be disappointed.
Anonymous
Bedford, NY
11/27/2008
Reading all the reviews, I wondered why so much variation in baking time. It turns out that it cooks in 10 minutes in the oven as long as the stovetop mixture is adequately caramelized.
moilechef1
La Jolla, CA
9/19/2008
