Berbere Candied Walnuts

Let me warn you; these candied walnuts are addictive. After they’ve cooled, you will eat one to taste test and then inevitably decide you need to taste test about ten or twenty more, just to be sure. You will set them out for guests and then find yourself hovering next to the bowl to snack on them yourself. You will want to find ways to include them in everything you eat, from yogurt to salads to cookies. And you will feel an undeniable urge to make another batch once the first has run out.

Berbere adds a hint of spiciness to the caramelized coating on these nuts, but you can also use garam masala or a mixture of cinnamon and cayenne pepper if you don’t have the Ethiopian spice mix on hand. On that note, feel free to use almonds, peanuts, pecans, or hazelnuts instead of walnuts here. You have lots of options for customizing this basic recipe, and it’s really hard to go wrong. These candied nuts are perfect for giving away as a gift, bringing to parties for a snack. or, you know, hoarding at home.

Berbere Candied Walnuts (adapted from Smitten Kitchen)
Yield: 1 lb candied walnuts

Ingredients:

• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 1 Tbsp Ethiopian berbere*
• 1 tsp kosher salt
• 1 egg white, room temperature
• 1 Tbsp water
• 1 lb walnut halves and pieces**

*Or substitute garam masala or a mixture of cinnamon and cayenne pepper.
**Or almonds, peanuts, pecans, or hazelnuts.

Method:

1. Preheat oven to 300 degrees.
2. Whisk together 1/3 cup brown sugar, 1/3 cup granulated sugar, 1 Tbsp Ethiopian berbere, and 1 tsp kosher salt, making sure there are no lumps, then set aside.
3. In a large bowl, combine 1 egg white, room temperature and 1 Tbsp water, and beat until frothy but not stiff.
4. Add walnuts, and stir to coat evenly.
5. Sprinkle the sugar mixture over the nuts, then toss until evenly coated.
6. Spread the nuts in a single layer on a cookie sheet lined with parchment paper or a silpat.
7. Bake for 30 minutes, stirring occasionally.
8. Remove from oven, and separate nuts as they cool. When completely cool, pour into a bowl or jar, breaking up any that stick together.