Candied Nuts

There are times in your life when you crave a sweet crunchy addition to your dishes. Winter seems to be the time for this, when the days are short and it's cold outside. And a wintery salad, in particular, will benefit from the addition of a pre-made item like this (see end of post for more on that). Your work is cut out for you: arrive home from work, and, assuming you have all your ingredients, a fantastic dinner takes only a few minutes of chopping and dressing. Should salad not be your style, these make a handy pre-dinner snack for you, the chef, while you're preparing that boeuf bourginon and enjoying a glass of wine from the recipe.

You can use any kind of nut for this. My favourites are walnuts, hazelnuts and pecans. This recipe makes a lovely gift at Christmas time, doubling or tripling easily.

Here, I'll include two methods of preparing these: one for the oven and one for the stove top. I prefer the second method, but will use the first method if I'm cooking something else in the oven anyhow.

Candied Nuts
(makes ~1 cup)

1 cup raw nuts (one type or mixed)
2 Tbsp. butter, melted
2 Tbsp. sugar
1/8 tsp. salt
pepper or cayenne, to taste (~1/8 tsp is good)

Method 1: In the oven
Preheat your oven to 325 F.

Fill a bowl with hot tap water and add the nuts. Swish them around well, then drain and transfer to another bowl. Add the other ingredients. Line baking sheet with parchment paper and spread the nuts out in one layer. Include any of the sugary liquid if it's left. Bake for 20-30 minutes, stirring occasionally, until the nuts are golden brown. Remove from the oven and let them cool slightly. If clusters have formed break them apart ONCE the nuts have cooled a bit (careful - they're hot for a while). Store in an airtight container for up to one week.

Method 2: On the stove top
In a medium skillet, melt the butter. Wash the nuts, as above, then proceed. Add all ingredients directly to the pan (instead of using a second bowl), and cook over moderate heat, stirring continually, for about 10 minutes, until the nuts are very aromatic and golden brown. Remove from heat and allow to cool. Store in an airtight container for up to a week.

Wintery Salad Ideas
1. Endive, seared scallops, segmented oranges, sliced red onion, and candied pecans
2. Endive and Apple salad
3. Spinach, slivered pear, blue cheese, shaved vidalia onion, and candied walnuts
4. Roasted beets, cut into wedges, with arugula, drizzled with peppery olive oil and candied hazelnuts
5. green bean almondine redux: blanched green beans with a dressing made from smashed candied walnuts, some olive oil, lemon juice, and no seasoning (already in the nuts)