Preheat oven to 300\u00b0.
Mix walnuts with egg white until well coated and sticky to the touch.
Mix together sugar and cinnamon. Sprinkle over walnuts, tossing until sugar mixture completely coats walnuts.
Spread on ungreased baking sheet for 20 minutes, stirring once.
Cool.
Store in tightly covered container.
Makes 2 cups.
Place walnuts in shallow pan (cookie sheet works well).
Heat in 350\u00b0 oven 10 minutes; stir frequently.
Heat sugar, water, cinnamon and salt to 236\u00b0 or soft ball stage.
Remove from heat. Add vanilla and nuts.
Stir well until mixture becomes creamy. May take 5 minutes or so.
Pour out onto cookie sheet and cool.
Beat together with a fork the egg white and water in large bowl.
Add walnuts and toss to coat all pieces.
In a small bowl combine all dry ingredients and sprinkle over walnuts.
Spread nuts on greased cookie sheet.
Bake uncovered in a 325\u00b0 oven for 20 minutes.
Remove and put on waxed paper to cool.
Combine the oil through the cayenne in a skillet.
Heat over low heat until the oil is very hot (don't let the oil smoke).
Remove from the heat.
Add the walnuts to the oil and stir until coated.
Spread the walnuts in a power towel-lined shallow baking pan.
Bake at 300\u00b0 10 minutes or until crisp.
Sprinkle with salt.
Cool; pack in fancy jars.
Coat the walnuts with the egg white.
Mix the sugar and cinnamon together.
Sprinkle over nuts, stirring until evenly coated.
Spread on ungreased baking sheet.
Bake at 300\u00b0 for about 30 minutes.
Combine sugar, cinnamon, cream of tartar and water in heavy saucepan.
Cook to 246\u00b0 on candy thermometer, firm-ball stage. Stir in vanilla and walnuts.
Spread.
Place a medium skillet over medium heat.
Melt the butter and add the walnuts.
Cook, stirring occasionally, until the nuts are barely starting to brown; this can happen quickly, so keep an eye on them.
Sprinkle the sugar over the nuts and stir; add the boiled cider or maple syrup and stir again to coat the nuts.
Sprinkle with salt and a pinch of cayenne if using.
When the nuts are coated, remove from the heat and spread on a baking sheet or piece of parchment to cool.
Place in saucepan all ingredients except walnuts.
Stir and boil constantly for 3 minutes.
Fold in nuts and stir until well coated and stringy.
Break apart with fork.
Store covered.
In a skillet, heat the oil over moderate heat. Add the walnuts, tossing to coat.
Add the sugar, salt and cayenne, and cook, stirring constantly for 8 minutes or until nuts are well coated and sugar has caramelized.
eanwhile, combine beets, watercress and walnuts. Toss with walnut dressing and
To make the spiced pears: In a large non-
ginger, vanilla, milk, creamer, raisins, walnuts, and bread cubes; let soak
stirring occasionally).
Serve over spiced couscous, arranging lemon wedges as
s roughly combined, add the walnuts and stir to coat; this
read.
Sprinkle the chopped walnuts on top of the brie
east 2 hours.
Make Spiced Caramel Sauce.
Place sugar
ackage directions, adding grated apple, walnuts and 2 tsp. cinnamon. Divide
he cinnamon, oats, carrot and walnuts. Stir until just combined. Add
pices over mixture. Add apple, walnuts and egg, mixing on low
owl stir to combine the walnuts, rolled oats, chili powder, salt