Whoever thought up the phrase "bet you can't eat just one" clearly never had an intimate moment with these spiced candied walnuts, which are spiked with Red Hots candies. Because if he or she had, the phrase would be more like "bet you can't eat just 12."
Seriously, these things are addictive. Coated with a syrup made from reduced Red Hots candies and a touch of butter and salt, these walnuts make for a nutty snack unlike anything you've ever tasted.
They're spicy and cozy. They're rich. And just a touch salty. Seriously. Bet you can't eat just 30.
Make a big batch of these and keep them in little bowls at your next holiday gathering. They're a wonderful nibble to serve alongside cocktails, but they also travel well, so they're ideal for hostess gifts or just to bag up and keep a supply at work, in your car, et cetera.
Easy to make. Delicious. Addictive. Make these things!
Red Hots Spiced Candied Walnuts
Makes 2 1/2 cups - printable recipe here
- 1/2 cup water
- 1 tablespoon butter
- flaky salt, to taste
- 1 box (6 ounces) Red Hots cinnamon flavored candy
- 2 1/2 cups walnut halves
Preheat your oven to 250 degrees F.
Line a baking sheet with a silicone mat (it's the easiest to clean, far superior than parchment paper in this case!). Set to the side.
In a medium saucepan, heat the water, and butter until the butter has melted and the mixture comes to a low boil. Reduce the heat, and allow the mixture to come to a simmer. Let it simmer until the mixture begins to thicken to a thick, syrup-like texture.
Place the walnuts in a large bowl. Pour the syrup on top, and stir until everything is coated.
Turn the mixture out on to your prepared baking sheet. There might be some syrup goo--spoon that on too. Sprinkle the top all over with salt. Don't be shy.
Bake for 1 hour to 1 hour and 15 minutes. Keep a timer nearby and remind yourself to stir the mixture every 15 minutes. This will keep things from getting too hard and sticking together. As you go, that goo will begin to become more firm and will stick more to the nuts.
Once finished, remove the tray from the oven. Once they have cooled a bit, transfer to bowls or a serving vessel. Break up any bits that have stuck together.
These nuts keep beautifully, and will keep in an airtight container at room temperature for up to 3 weeks.