Recipes: Candied Rum Walnuts

Candied Rum Walnuts

Active time: 25 minutes

Total time: 30 minutes

Makes 2 cups

2 cups walnuts, shelled

4 tablespoons aged rum

3 tbsp unsalted butter

1/2 cup light brown sugar

1/4 tsp vanilla extract

Pinch of kosher salt

Step 1

Preheat your oven to 350F. Line a baking sheet with Silpat or parchment paper.

Step 2

Combine all the ingredients except the walnuts in a small pot. Add two tablespoons of warm water. Heat over medium-high heat until boiling. Add the walnuts and reduce the heat to medium. Simmer for 10 minutes or so, until the liquid starts to thicken.

Step 3

Remove the pot from the heat and CAREFULLY spread the mixture evenly on the baking sheet. (This stuff is incredibly hot and sticky. If it gets on your skin, you could be burnt pretty badly.) Bake the mixture for 12 minutes or so, until the sugar has almost completely thickened.

Step 4

Spoon the mixture onto a heat-proof surface or bowl. Toss the nuts with a heat-proof spatula until they cool down a bit. As this happens, they will separate and harden. This is totally normal.

Once they are cool, store them in an airtight container. They last around a month, although I’ve never had a batch last that long. :)