Eggnog Vanilla Candied Nuts

It’s an awesome day today! MOPS this morning was fantastic, making up Dutch Apple Pies with my girls. Tonight I’m going to see Harry Potter at midnight. Well, actually – I’m getting in line at 7pm. Obviously I will need some snacks while waiting. I was in the mood to try something new that I could put a bag of in my purse. Wait, doesn’t everyone smuggle snacks into the movie theater? No? Just me? Hmmmm.

You may have noticed, I don’t put nuts in my baked goods. Not sure what it is, but I just don’t like eating something deliciously soft and then finding a hard nut in there. However, I adore nuts on their own merits.  The grocery store nearest my home has a nut bar and I absolutely LOVE their vanilla cinnamon coated macadamia nuts. But, they are $16 a pound. Seriously? I found a recipe for candied nuts and thought I’d put my own spin on it. Voila. Eggnog Vanilla Candied Nuts. Oh goodness they are so delicious. And way less expensive than purchasing them. I got a pound of walnuts on sale at WinCo (have I mentioned how happy I am to have one nearby now?) for $3.50 and threw together this recipe. Gonna try them next with macadamia nuts. I’m sure this would be amazing with whatever nut you particularly love.

Eggnog Vanilla Candied Nuts

1 pound walnut halves
1 cup white sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons eggnog  (if you aren’t a fan of the nog…or it’s not the season for it, just use regular milk)
1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
  2. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately.
  3. Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.
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Comments

  1. This looks very good..

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