A scrumptious concoction of candied walnuts, incorporating cream sherry, orange zest and brown sugar. These freeze well.

Advertisement

Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with aluminum foil or parchment paper.

    Advertisement
  • Place the brown sugar, white sugar, salt, sherry, orange zest, and orange extract into a heavy saucepan, and stir until well combined. Bring to a boil over medium-low heat, stirring constantly; boil for 1 minute. Stir in the butter. Remove from heat, and stir in the walnut halves to coat with syrup.

  • Spread the candied walnut halves out onto the prepared baking sheet, and allow to cool thoroughly, at least 1 hour. Break into bite-size chunks to serve.

Nutrition Facts

181 calories; protein 3.1g 6% DV; carbohydrates 13.4g 4% DV; fat 13.8g 21% DV; cholesterol 2mg 1% DV; sodium 46.9mg 2% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/13/2010
Thanks for your ratings and reviews everyone! Just for some additional info/help these are not glazed walnuts -- they are supposed to be sort of crystalized. I think adding another cup or so of nuts would be a great way to use up the excess sugar mixture and using all zest and no extract is another good idea for a subtler taste. Thank you for trying these out; I'm glad you've enjoyed them! Read More
(13)

Most helpful critical review

Rating: 1 stars
10/10/2019
I've not made this, but the picture is of pecans, although recipe says it's walnuts. Did the nuts get changed in recipe or in the title? Read More
9 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/13/2010
Thanks for your ratings and reviews everyone! Just for some additional info/help these are not glazed walnuts -- they are supposed to be sort of crystalized. I think adding another cup or so of nuts would be a great way to use up the excess sugar mixture and using all zest and no extract is another good idea for a subtler taste. Thank you for trying these out; I'm glad you've enjoyed them! Read More
(13)
Rating: 4 stars
12/09/2010
Another "different" treat. Was easy to make and very well received at our holiday party. Had requests for recipe which is always a good sign. Read More
(10)
Rating: 4 stars
11/30/2010
Made this for Thanksgiving and they were a hit at both family dinners. The only complaint I have is that they are sugary (sandy texture) rather than glazed. I will play with it a bit to see if I can change that for Christmas. Also there is a lot of syrup and nuts that were wasted after cooling because there was a slushy "cluster" left because of excess syrup. I ended up throwing it and the nuts encased in it out. I had added an extra handful of nuts prior to cooling because there was so much excess syrup but it could really could have stood another cup or two. I will try that as well to avoid throwing any of it away. Read More
(10)
Advertisement
Rating: 4 stars
11/30/2010
Really good flavor but they sugar crystalized. I omitted the orange extract and used the zest a whole orange. They went well with pear & gorgonzola salad. Read More
(7)
Rating: 5 stars
01/22/2012
I used pecans because that's what I had on hand. I hand-squeezed the juice from 2 California Cuties (Mandarins) in place of the extract letting some pulp fall in to the nuts. I threw them in a 350degree oven for 1 minutes to crisp them up. Taste great!! I will add them to sauteed green beans. Read More
(5)
Rating: 5 stars
12/19/2016
These are SO yummy! It took mine a lot longer than an hour for the glaze to set but the orange flavor is SO good and so worth the wait! Read More
Advertisement
Rating: 1 stars
10/10/2019
I've not made this, but the picture is of pecans, although recipe says it's walnuts. Did the nuts get changed in recipe or in the title? Read More