Candied Walnuts

2 cups walnut halves
½ cup granulated sugar
2 tablespoons butter (I use salted butter but you may use unsalted if you prefer.)
½ cup water
3 tablespoons light brown sugar
¼ teaspoon salt


Using a medium skillet add walnuts and allow to cook over medium heat (about 5 if your dials are numbered) for about 1 minute. This will allow the walnuts to warm and slightly toast. Add granulated sugar and brown sugar and incorporate with the walnuts. After the sugars have incorporated, add the butter to the skillet. Cook for about 1 additional minute until the butter has melted. Add the water and salt. Stir frequently and increase the heat slightly to medium high (about 7) and cook for about 56 minutes stirring constantly to ensure all walnuts are coated. After about 56 minutes, most of the liquid should be reduced to a caramel type consistency. Remove from the heat and spread in a single layer on a silicone lined baking sheet. Allow to cool completely! If there are walnuts that have attached to each other, gently separate them. Once the walnuts are completely cool, store in an airtight container (such as a Mason jar) and store on the counter for about 1014 days. Enjoy!


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