10 minutes prep, 30 minutes cooking, 40 minutes total
I love using candied walnuts or pecans in salads, particularly spinach salads. I think they add terrific flavor and texture to almost any salad. They can be used for a lot of other things, too—I sprinkle crumbled candied pecans on top of a lot of cream-style or squash-style soups.

  • 1 pound shelled walnut halves (or pecans)
  • 2/3 cup powdered sugar
  • 1 teaspoon salt
  • 2 pinches (approximately 1/4 teaspoon) cayenne pepper or chili powder (optional)


1. In a large bowl, mix the sugar, salt, and cayenne; set aside.

2. Dip the walnuts into boiling water just long enough to get them hot, approximately 20-30 seconds. Remove and shake off excess water.

3. Dump the nuts in the bowl, mix well. Shake off any excess sugar, although there probably won't be any.

4. Place the nuts on an oiled sheet pan in a single layer. Cook at 350°F for approximately 30 minutes, watching carefully.