Candied nuts are part of my kitchen repertoire. I make a batch and keep it in the freezer to use when called for. I use walnuts here but almonds, macadamia, hazelnuts and other nuts work just as well. To use in salads just scatter a few nuts over the top after you have tossed the salad with the dressing.
3 cups walnuts
1/3 cup sugar
1/3 cup water
1/4 cup honey
1/8 teaspoon cinnamon
Bring water, sugar, honey and cinnamon to a boil. Reduce heat to medium and continue at a slow boil until sugar has completely melted and mixture has thickened.
Line a baking sheet with silpat liner. Place a piece of baking parchment over the silpat and spray with non-stick oil. Have another sheet of parchment sprayed with oil ready on the counter for when the nuts come out of the oven.
Place walnuts in a bowl. When sugar mixture is ready pour it over the nuts and mix with a wooden spoon to coat the nuts. If you have leftover sugar just add a few more nuts to use it all up.
Pour the nuts onto the parchment lined baking sheet and separate them with the wooden spoon. Bake in 350℉ oven for about 10-15 minutes until they begin to turn golden. Once they begin to turn golden remove them from the oven. Be careful not to over bake as they can burn very quickly.
Let the candied nuts cool a couple of minutes, then remove with a spatula to the prepared parchment. Separate the nuts from each other with a fork. Let sit at room temperature until they are dry and candied coating is hardened. Store in a plastic bag in the refrigerator or freezer.