Sherried Orange Walnuts

Recipe View 5 mins Prepare your workspace: Line a large baking sheet with parchment paper or a silicone baking mat. This will prevent sticking and make cleanup a breeze. (5 minutes)

Recipe View 2 mins Combine ingredients: In a heavy-bottomed saucepan, combine the dark brown sugar, granulated sugar, sea salt, cream sherry, orange zest, and orange extract. Stir well to ensure all ingredients are evenly distributed. (2 minutes)

Recipe View 5 mins Cook the syrup: Place the saucepan over medium-low heat. Stir constantly until the sugars are dissolved and the mixture comes to a gentle boil. Continue to boil, stirring constantly, for 1 minute. This step is crucial for achieving the perfect candied texture. (5 minutes)

Recipe View 1 mins Incorporate the butter: Remove the saucepan from the heat and stir in the butter until it is completely melted and incorporated into the syrup. The butter adds richness and a smooth, glossy finish. (1 minute)

Recipe View 3 mins Coat the walnuts: Add the walnut halves to the saucepan and stir gently but thoroughly to coat them evenly with the warm syrup. Ensure that every walnut is glistening with the sweet and citrusy glaze. (3 minutes)

Recipe View 1 hrs Spread and cool: Spread the candied walnut halves in a single layer onto the prepared baking sheet, making sure they are not overcrowded. Allow them to cool completely at room temperature, undisturbed, for at least 1 hour. This allows the syrup to harden and create a beautiful candied coating. (60 minutes)

Recipe View 5 mins Break and serve: Once the walnuts are completely cool and hardened, break them into bite-sized chunks. Store in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage. (5 minutes)