It was so good I had to recreate it, but into a Butterscotch Banana Pudding Pie with Toffee Walnuts. I can't wait to share the rest of the recipe with you later in the week. Toffee Walnuts are delicious on their own, as a garnish to a salad, or to add a little crunch to your favorite dessert. The possibilities are endless.
Toffee Walnuts also make a great addition to the holiday candy trays or served with cheese.
In a medium-small sized sauce pan stir together 1 1/2 cups Walnuts, 1/4 cup Brown Sugar, 1/4 cup Granulated Sugar, and 1 tablespoon Water, until well combined. Add 2 tablespoons Butter.
Attach a candy thermometer, and cook over medium heat stirring constantly. Cook until mixture reaches 285-290 degrees, being careful not to burn.
Tip: If you don't have a candy thermometer you can cook the mixture until deep caramel colored and thicken. It will stick to the nuts but you will have to be careful not to burn the mixture.
Remove from heat and whisk 1/2 teaspoon Pure Vanilla Extract.
The butter might slightly separate continue to whisk or stir until well combined.
Quickly distribute Toffee Walnuts onto a parchment or Silpat lined baking sheet. Working quickly use 2 forks to separate walnuts so they aren't stuck together. Allow to cool until hardened.
Store Toffee Walnuts in an airtight container until ready to enjoy.
yield: 1 1/2 cups
Toffee Walnuts
Easy to make Toffee Walnuts are amazing plain, served with cheese, dessert, or as a topping for salad.
prep time: 2 MINScook time: 10 MINStotal time: 12 mins
INGREDIENTS:
- 1 1/2 cups Walnuts
- 1/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 tablespoon Water
- 2 tablespoons Butter
- 1/2 teaspoon Pure Vanilla Extract
INSTRUCTIONS:
- Line a cookie sheet with parchment or silpat. Set aside.
- In a medium-small sized saucepan attach a candy thermometer. Add walnuts, both sugar, and water. Stir until well combined. Add butter.
- Cook over medium heat, stirring constantly, until mixture reaches 285-290 degrees, being careful not to burn. Remove from heat and stir in vanilla. If butter separates continue to stir until recombined.
- Working quickly spread nuts on lined baking sheet. Use 2 forks to separate nuts. Allow to cool until hardened.
© 2016 Serena Bakes Simply From Scratch
Created using The Recipes Generator
they look amazing, i'm going to make them!!!
ReplyDeleteJust tried out this recipe and the flavor is good but doesn't look anything like the pics. Mine are sort of "dusty" and doesn't have the nice hard candy covered look...I think it needs more butter? Followed everything exactly.
ReplyDeleteI just tried this recipe, and it seemed like the sugar never fully melted. Other recipes call for bringing the sugar & water to a boil first, then adding nuts. I may try that next time. Flavor is okay, but the texture is grainy. I may try adding a pinch of salt.
ReplyDeleteThe sugar might have crystillized. That can happen in candy making. I usually don't stir candy for that reason, but I didn't run into the problem when I tested the recipe multiple times. If you try it again it might be worth bring it to a boil, and then stirring. If sugar gets on the side of the pan or dried on the spoon it can cause the sugar to crystallize and effect the texture of the whole batch. Sorry you ran into that problem. -Serena
DeleteThis comment has been removed by the author.
DeleteI just made them myself, not exactly like the picture however they are still good. I wonder if I cook them in the oven next time instead of on the stove if that would be better.
ReplyDeleteJust made a batch, didn't add the nuts till the end with the vanilla and I was checking the temp with a candy thermometer and checking ball stage with cold water in bowl method and the candy was fine until I added the nuts. That's when it crystallized and turned sandy.
ReplyDeleteOh well, I put the whole pan of walnuts in the oven and now I am cooking it to see if I can salvage any of it.