RECIPE: - Rec: Michael Chiarello's Spiced Candied Walnuts....brilliant for gifts and appetizers
I've linked the recipe below. It's at napastyle.com, Michael's website, if my first attempt at links doesn't work. I was swayed over the dark side of spicy candied nuts while visiting Austin. Bars served them along with drinks and we couldn't get enough. I researched a few recipes and the...
recipeswap.org
Note: All of the links in the original post have become inactive so I removed them. Napastyle.com is now dedicated to his merchandise at Tuesday Morning. Chiarello has his own site with recipes, but no search function that I can locate. I'm putting this recipe out again because it's such a winner...and easy to prepare with as little as 1 cup of nuts...in less than 5 minutes.
Here is the recipe for the original Candied Walnuts with his cinnamon spice.
Spiced Candied Walnuts
Peanut or canola oil
4 cups walnut halves
1 cup confectioners' sugar, sifted
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
Pinch salt, or more to taste
1/4 teaspoon freshly ground black pepper
Directions
In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.
While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
Marilyn's Note: I chose not to use the cayenne/cinnamon spice blend but a more complex Chiarello blend instead: Toasted Spice Blend with slightly less fennel seeds. Original calls for 4 TBL; I use 2 TBL It's also in a post below but I'll put that here as well with my edit.
Toasted Spice Blend for Candied Walnuts
Chiarello: Don't let the amount of chili powder put you off. California chili powder is almost sweet, not hot. It is not a blend of chilies and other seasonings, like the kind you would use in Texas-style chili. Instead, it is pure ground chilies. Taste your powder, and if it's hot, use less than
the recipe indicates.
Toasting releases the aromatic oils in spices, resulting in a more complex flavor.
2 TBL fennel seed
1 T coriander seed
1 T black peppercorns
1 1/2 t red pepper flakes
1/4 C pure California chili powder (aka pure Anaheim chili powder)
2 T kosher salt
2 T ground cinnamon
Put the fennel seed, coriander seed and peppercorns in a small, heavy skillet over moderate heat. Watching carefully, toss the seeds frequently so they toast evenly. When the fennel seed turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
Pour the cooled spices into a blender and add the chili powder, salt, and cinnamon. Blend until the spices are finely and evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, peppercorns and red pepper flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in an airtight container away from light and heat, for up to 4 months, or freeze for up to 1 year.
Last edited:
